Pino’s Pandoro with Mascarpone Cream

Preparation Time: 5 minutes

Start to Finish Time: 10 minutes

• Ingredients

  • 1 Aurora Pandoro

  • 1 cup whipping cream, cold

  • ¼ cup icing sugar

  • ¾ cup mascarpone cheese, at room temperature

  • 1 teaspoon vanilla extract

  • ½ cup espresso

  • 2 tablespoons amaretto liqueur

  • 1 bar Allessia chocolate Torrone, chopped

  • 1 zest of an orange

• Directions

  Start to Finish Time: 10 minutes

  Add the whipping cream and icing sugar to the bowl of a stand mixer,

  beat until thick peaks. Add in the mascarpone cheese and vanilla

  extract, beat until smooth and creamy. Do not over mix.

  Mix the amaretto into the room temperature espresso.

  Sprinkle the Pandoro with vanilla scented icing sugar that came in the box.

  Cut a large piece and place it onto serving plate.

  Drizzle with the espresso and amaretto mixture.

  Place a large dollop of mascarpone cream onto then sprinkle with the Torrone.

  Finish the orange zest and enjoy!