Holiday tables crave one thing above all, a dessert that carries the festive spirit before you even take a bite. This Stuffed Pandoro is a towering, star-shaped Italian cake with mascarpone cream and jewel-bright mixed berries. It’s showy enough for festive guests, surprisingly simple to assemble, and playful to build.
Each layer is a little surprise of cream and fruit that turns a classic pandoro into a page-worthy centerpiece. Serve it after a big roast or bring it to a party and watch people crowd around to admire the layers before they dive in.
What is Stuffed Pandoro?
Pandoro is an Italian Christmas cake from Verona, traditionally shaped like a star and lightly sweet. Stuffed Pandoro takes that familiar cake and transforms it into a layered, filled dessert. The pandoro is sliced horizontally into disks, each layer is piped with a rich mascarpone-whipped cream and studded with mixed berries, to create a dramatic, sliceable cake. Pandoro dates back to Venetian and Veronese baking traditions, and making it a filled centerpiece is a party-ready invention.
Pro Tips for the Best Stuffed Pandoro
- Keep the mascarpone and whipping cream cold until you whip them. Cold ingredients whip up faster and hold structure better.
- Mascarpone already helps stabilize the whipped cream, but if you need extra hold for long displays, add 1tsp of powdered gelatin dissolved in 1tbsp water.
- Slice carefully by using a long serrated knife and a steady sawing motion. Rotate the pandoro on the board instead of forcing the knife down to keep clean edges.
- Piping the cream starting at the widest base creates an even distribution of filling and berries. This also prevents squashing when you stack slices.
- Keep berries dry and at room temperature. Pat them gently with a paper towel to remove excess moisture because wet berries can make the layers soggy.
Frequently Asked Questions
What type of pandoro should I use?
Use a good-quality, store-bought pandoro. A plain, unsliced pandoro works best because you can slice it yourself so the layers align perfectly. If you find a mascarpone-flavored or cream-filled variation, skip it because the plain ones give the cleanest layers.
Can I use whipped cream instead of mascarpone?
You can, but mascarpone adds richness and helps stabilize the cream. The recipe combines mascarpone with whipping cream for the best texture, which is fluffy but firm enough to hold the layers.
Can I substitute the berries?
Use any mixed fruit that holds shape, such as sliced strawberries, raspberries, blueberries, red currants, or a mix. Avoid very watery fruits like watermelon that will release moisture and soften the layers.
Why is my cream runny or collapsing?
This can be due to the ingredients being too warm, the cream not being whipped to firm peaks, or the mascarpone being too soft. Chill the bowl and beaters, and whip until you get firm, pipeable peaks.
How to Store Stuffed Pandoro
Cover the assembled pandoro lightly with plastic wrap or a cake dome and refrigerate. It will keep well for 2-3 days, though the cake becomes slightly more moist as the berries release juices. For the best appearance, add the final dusting of powdered sugar and any delicate berry decoration at serving time.
Ingredients
How to Make Stuffed Pandoro
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Place the pandoro on its side and slice into 6 even layers.
Place the pandoro on its side and slice into 6 even layers.
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In your bowl, add mascarpone, cold whipping cream, powdered sugar, and vanilla extract.
In your bowl, add mascarpone, cold whipping cream, powdered sugar, and vanilla extract.
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Whip until you reach firm and fluffy peaks.
Whip until you reach firm and fluffy peaks.
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Spoon the cream into your piping bag fitted with a round tip. Place the bottom slice, that is the widest slice, on your serving plate. Pipe a generous ring of cream near the outer edge, then fill the center with more cream.
Spoon the cream into your piping bag fitted with a round tip. Place the bottom slice, that is the widest slice, on your serving plate. Pipe a generous ring of cream near the outer edge, then fill the center with more cream.
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Scatter mixed berries on top of the cream.
Scatter mixed berries on top of the cream.
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Add the next slice on top, repeat, and keep stacking until all 6 slices are used.
Add the next slice on top, repeat, and keep stacking until all 6 slices are used.
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On the final top layer, crown the pandoro with mixed berries and powdered sugar.
On the final top layer, crown the pandoro with mixed berries and powdered sugar.
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