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Pandoro and cava Christmas dessert

Dessert270 minutes8 people300 calories
1/52/53/54/55/5 (7 votes)
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By Ascen Jimenez

dessert-of-pandoro-and-cava

This dessert it tastes like Christmas. Have pandoro and cava so you can imagine the result.

Do you know the difference between pandoro and Pantone? As far as form is concerned, the pandoro has star shape because it is baked in a high-walled mold with that shape. The panettone, however, is baked on a lower circular. The taste is also different, although that is better if you check it yourself because in writing it is difficult to explain.

For this dessert we are going to use pandoro because with it we will get that star that you see in the photo. You can replace it with panettone or something else ours: roscon de reyes. I encourage you to read the recipe because it is a very apparent dessert and it comes great to take advantage of the cava that we did not finish at dinner or the pieces of bun that are starting to get hard.

Pandoro and cava Christmas dessert

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Elegant Christmas dessert made with pandoro and cava. Assured success!

  • Ascen Jimenez
  • Recipe type: dessert
  • Calories: 300
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 2 gelatin sheets (4 grams)
  • Cold water to hydrate the gelatin
  • 100 g of sugar
  • 120 g of cava and something else to bathe the pandoro
  • 3 yolks
  • 250 g very cold whipping cream
  • 60 g of sour cherries (optional)
  • Pandoro (some two slices of approximately one cm high each and pieces)
  • We will also need plastic wrap and a mold with high walls (approximately 10 cm) and about 16 cm in diameter.

Preparation

  1. We put the gelatin sheets to hydrate in a container with cold water.

  2. We put the butterfly in the glass and add the sugar, the cava and the yolks. We cook by programming 9 minutes, 70º, speed 3. At the end of the time, add the gelatin sheets, one by one, and mix 30 seconds, speed 3. We take out the butterfly. We also take out our mixture and reserve.

  3. We wash and dry the glass well. We put the butterfly back on and whip the cream as we always do, in speed 3 1/2, stopping when we see that it is very firm. We take out the butterfly and put the cream in a large bowl. We keep it in the fridge.

  4. When the first mixture is warm (be careful, it is not cold because if it does not solidify and you cannot work with it), we add it to the whipped cream and mix delicately with the spatula.

  5. Now it is the turn of the pandoro. Cut two horizontal slices of approximately 1 centimeter and some pieces for the walls and the interior.

  6. We line a mold with transparent film and put one of the pandoro loaches on the base, which is what will be the big star of our dessert. If we want to make stars inside the big star, like the ones in the photo, we cut them with a star-shaped pasta cutter. We also put pieces of pandoro on the walls of the mold. We bathe the bun (both the star and the one on the walls) a little with a little cava.

  7. Now we put half of the cream that we had reserved (the cream that we made with the cream) in the mold, on the pandoro. We put other pieces of pandoro on it and, if we feel like it, some cherries. This time we can bathe the pandoro with more cava, with the cherries syrup or with both mixed things.

  8. Now, we put the rest of the cream on the pandoro and the cherries and we put the other slice and more pieces as the last layer. It will be the last layer so it has to cover the candy. Again, we bathe it with a little cava.

  9. We put the refrigerator where it will have to be at least four hours.

  10. We unmold the sweet helping ourselves with the film and decorate as we like best: with cherries, red berries, whipped cream ...

dessert-of-pandoro-and-cava-2

Equivalences with TM21

Thermomix equivalences

More information - Panettone, Kings cake

Source - Dolci al cucchiaio (Vorwerk)


Discover other recipes of: Christmas, Desserts

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  1.   Nuria said
    ago 10 years

    Look, I read the recipe, and it seemed easy to me, I just don't know what a pandoro is, and I ask you if something similar, is that I would like to make this recipe, because it seems very rich and easy ... Thanks for all your recipes.

    Reply to Nuria
  2.   Ascen Jimenez said
    ago 10 years

    Hi Nuria,
    It is a typical Italian bun. Do you know the panettone? I leave you (it is in this link: http://www.thermorecetas.com/2012/12/12/panettone-2/) because it seems quite lonely that the pandoro is shaped like a star ... it is already easy to find it in the large Spanish supermarkets.
    But if you can not find it, do not hesitate to replace it with the biscuits that are used to make cakes, or with another piece of pastries that you have at home (muffins, homemade biscuits ...) It will not be star-shaped but surely the flavor is very well.
    Happy Holidays, Nuria!

    Reply to Ascen Jiménez