Sherry, almond & orange pandoro
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Sherry, almond & orange pandoro

By Sophie Godwin

This buttery, Italian bread really is the star of Christmas desserts. Try this light, festive dessert with whipped cream and a drizzle of chocolate

  • Prep:10 mins
    Cook:5 mins
  • Serves 15
  • Easy

Nutrition per serving

  • kcal 400
  • fat 29g
  • saturates 18g
  • carbs 27g
  • sugars 11g
  • fibre 1g
  • protein 6g
  • salt 0.3g

Ingredients

  • 300ml double cream
  • 250g mascarpone
  • 4 tbsp Pedro Ximénez sherry
  • 1 large orange, zested
  • 2 tbsp icing sugar, plus extra for dusting
  • 1 pandoro
  • 50g almonds, toasted and roughly chopped
  • edible gold leaf (optional)

Method

  1. In a large bowl, whisk together the cream, mascarpone, half the sherry, 3/ 4 of the zest and the icing sugar until the mixture is floppy and just holds its shape.

  2. Cut the pandoro horizontally into five slices. Put the bottom piece on a serving plate or cake stand and drizzle over a little of the remaining sherry. Spoon over a quarter of the cream mixture and top with a handful of the almonds (saving enough for each layer and to decorate the top). Add the next layer of pandoro and continue to sandwich the layers together, rotating each at a different angle so that you create the shape of a Christmas tree.

  3. Dust with icing sugar, then dot over the gold leaf (if using) along with the remaining almonds and orange zest.

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