Pandoro—the star over Bethlehem that’s good enough to eat

By Jocelyne Mansour: Faith and Food Contributor.

Once the Christmas tree goes up on the first day in December, it’s time to start planning the Christmas menu. In thinking about dessert, I try to keep it simple and make something the children will enjoy.

One of the easiest and impressive desserts I make is store bought Pandoro (Italian sweet brioche like bread) filled with store bought ice-cream.  It takes next to no time to make and its up to you how lavishly you make it.

Pandoro is an Italian Christmas sweet bread and is shaped with eight points to represent the Bethlehem star.  This golden, star-shaped bread was created in Verona in the 18th century and no Italian household would celebrate Christmas without either Pandoro or Panettone, with the children preferring Pandoro.

Here is the recipe as a guide, as the ice-cream filling can be whatever your family desires.

Ingredients

1 store bought Pandoro
1.5 litre of vanilla ice-cream (softened)
250gm pitted cherries in syrup (drained and reserve syrup for later)
½ cup of pistachio cream
½ cup of pistachios
¼ cup of cherry liqueur or reserved syrup (optional if serving adults only)

Method

1. Using a large, serrated knife, slice about 2cm from the base of the Pandoro. Using a 13cm round plate as a guide, trim and reserve the base. Using the same plate as a guide and leaving a 2cm-thick edge, cut into the underside of the cake and remove the centre to make a hollow. Brush the inside of the Pandoro with the cherry liqueur.
2. Line a tray with non-stick baking paper. Place the ice-cream, drained pitted cherries and pistachios in a large bowl and mix to combine.
3. Working quickly, swirl about 2 tablespoons of the pistachio cream all around the inside of the Pandoro
4. Spoon 1/3^rd of the ice-cream mixture into the hollow, swirl more pistachio cream on top of the mixture, and repeat this process two times then add the reserved base and press to secure. Place the Pandoro, base-down, on the tray and freeze for 3–4 hours or until solid.
5. Aproximately15 minutes prior to serving take the Pandoro out of the freezer and place on a cake stand or plate. Slice and serve immediately.

Tips

• Don’t be afraid to gently press the mixture in to ensure it completely fills.

You can add the excess Pandoro bread into the ice-cream mixture