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This Cream Filled Pandoro is a traditional Italian Christmas dessert. Made with Italian pastry cream, and easy Chantilly whipped cream, fresh berries and of course a simple store bought Pandoro. Easy to put together and so easy and delicious to enjoy!
I can remember every Christmas my sisiter-in-law would make her Stuffed Pandoro and it easily became a Christmas Tradition, that I knew I also had to continue. This recipe is the perfect delicate creamy end to your Holiday dinner.
Table of Contents
Recipe Ingredients
- Pandoro – a good store bought or Homemade Pandoro if you prefer
- Italian pastry cream – this is enough to fill the Pandoro Cake
- Cream – heavy, whole or whipping cream, at least 30% fat
- Powdered sugar – also known as icing or confectioners’ sugar
- Vanilla – extract
- Fresh berries – I used raspberries and blueberries
What is Italian Pastry Cream?
Also know as crema pasticciera in Italian. It is a cooked cream made with egg yolks, milk, cream, granulated sugar and flour or corn starch. Different flavoring can also be added. It is usually used as a filling for pastries, cookies, pies and even cakes.
How to make a Filled Pandoro
The pastry cream will need to chill for 2-3 hours. Once it has chilled you can start to make the Chantilly cream.
In a large bowl beat the cream and vanilla until soft peaks form, sift in the powdered sugar and beat until stiff peaks form.
Add a heaping tablespoon of the Chantilly cream to the pastry cream and stir to combine.
Gently fold the remaining Chantilly cream into the pastry cream, until completely combined. Fill a pastry bag with either a medium to large star or round tip with some cream.
Using a bread knife, cut the Pandoro into into horizontal slices at least 1.5-inch/2 cm high. I cut 5 slices but we only used 4, we had to taste it! I actually found 4 layers to be perfect.
Place the bottom slice on a large plate and add some cream filling to the middle of the star, leave the edges free. With a flat spatula spread the cream evenly in the centre, Place the 2nd layer on top so that the bottom edges show. Using the pastry bag add a dollop to each empty edge of the star underneath. Top each filled edge of the star with a fresh berry.
Continue until the cake is finished. Place half of the remaining cream on the top of the last star add some berries, then top with the remaining cream and more berries. Refrigerate for 2-3 hours. Before serving dust with powdered sugar.
A good tip is to chill the layers for at least 15 minutes before adding another layer, especially if you have a warm house.
What is Chantilly Cream?
It is basically just a sweetened whipped cream, cream usually with a little vanilla extract that is whipped with some powdered sugar. Delicious and not too sweet.
What is Pandoro?
It is a leavened cake typical of the Veneto region. Pandoro is consumed mainly in the winter period, especially during the Christmas holidays.
Where did it originate
Pandoro is a sweet bread/cake of Veronese origin, considered the rival of the Panettone from Milan! It dates back to the 1500s, which was the period of the Venetian Republic. However the first commercially produced Pandoro of Verona was on Tuesday October 14, 1884, invented by the pastry chef Domenico Melegatti.
Hewas inspired by an ancient Veronese tradition, which was a leavened cake covered with granulated sugar and almonds. In his recipe he eliminated the covering, added eggs and butter, which made a much softer dough and the Pandoro was invented.
The only thing missing was the shape, which was designed by a Veronese painter by the name of Angelo Dall’Oca Bianca he designed the pyramid mold with eight points that distinguishes the Pandoro.
More filling ideas
My sister-in-law would make it with a layer of melted chocolate, either dark or milk chocolate and a layer of whipped cream on top. It’s very rich and very decadent. Or you could make a tiramisu filled Pandoro.
Lightly brush coffee on the layers and top with a tiramisu mascarpone cream filling. Instead of dusting with powdered sugar dust with unsweetened cocoa.
You could also spread the layers either with Nutella, Chocolate or even a Pistachio Spread.
Instead of using fresh berries you could use cherries, or even chocolate kisses.
Can it be made in advance?
Yes you can, the pastry cream filling will keep for up to 2 days in the fridge. The day you plan on serving the Stuffed Pandoro, you could make it in the morning and keep it in the fridge at least 2-3 hours before serving.
How to store it
The Pandoro can should be stored in an airtight container in the fridge. It will keep for up to 2 days in the fridge. It’s not advised to freeze as the filling will separate.
So if you are looking for a Traditional Italian dessert or even something a little different, I hope you give this Filled Pandoro a try and let me know how it goes. To everyone Happy Holidays and wonderful New Year! Enjoy!
More Delicious Italian Christmas Desserts
- Italian Christmas Bundt Cake
- Panettone Italian Christmas Sweet Bread
- Authentic Italian Zabaione
- Italian Angelica Cake
Cream Filled Pandoro
Rosemary Molloy
This Cream Filled Pandoro is a traditional Italian Christmas dessert. Made with Italian pastry cream, and easy Chantilly whipped cream & fresh berries.
Prep Time 20 minutes mins
Chilling Time 3 hours hrs
Total Time 3 hours hrs 20 minutes mins
Course Dessert
Cuisine Italian
Servings 12 slices
Calories 375 kcal
Print Recipe Pin Recipe
Ingredients
- 1 Pandoro cake
- 1 Italian pastry cream recipe*
- 1 cup cream heavy, whole or whipping cream (at least 30% fat)
- 1 teaspoon vanilla
- 2 tablespoons powdered sugar (sifted)
- ¼-½ cup fresh berries (blueberries, raspberries, blackberries)
Pastry cream recipe
Instructions
Prepare the Pastry Cream. The pastry cream will need to chill for 2-3 hours. Once it has chilled you can start to make the Chantilly cream.
In a large bowl beat the cream and vanilla until soft peaks form, sift in the powdered sugar and beat until stiff peaks form.
Add a heaping tablespoon of the Chantilly cream to the pastry cream and stir to combine.
Gently fold the remaining Chantilly cream into the pastry cream until completely combined. Fill a pastry bag with either a medium to large star or round tip with some cream.
Using a bread knife, cut the Pandoro into into horizontal slices at least 1.5-inch/2 cm high. I cut 5 slices but we only used 4, we had to taste it! I actually found 4 layers to be perfect.
Place the bottom slice on a large plate and add some cream filling to the middle of the star, leave the edges free. With a flat spatula spread the cream evenly in the centre, Place the 2nd layer on top so that the bottom edges show. Using the pastry bag add a dollop to each empty edge of the star underneath. Top each filled edge of the star with a fresh berry.
Continue until the cake is finished. Place half of the remaining cream on the top of the last star add some berries, then top with the remaining cream and more berries. Refrigerate for 2-3 hours. Before serving dust with powdered sugar. Enjoy!
Notes
A good tip is to chill the layers for at least 15 minutes before adding another layer, especially if you have a warm house.
The Pandoro can should be stored in an airtight container in the fridge. It will keep for up to 2 days in the fridge. It’s not advised to freeze as the filling will separate.
Nutrition
Calories: 375kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 6mg | Potassium: 21mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 293IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.03mg
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