Pandoro Roll with Ricotta Cream: Easy Italian Dessert Recipe

Learn to create a stunning Pandoro Roll with Ricotta Cream, an irresistible Italian dessert for holiday festivities.

Introduction

Pandoro Roll with Ricotta Cream is a stunning and delicious holiday dessert, perfect for transforming traditional pandoro into a modern and irresistible treat. Ideal for those looking for recipes using leftover pandoro or a no-bake Christmas dessert, this roll combines the softness of pandoro with a fluffy ricotta cream enriched with chocolate drops.

The result is a beautiful presentation that brings stuffed pandoro to the table in a new and even more inviting form, sure to impress family and guests during the holidays. Fresh and creamy, Pandoro Roll with Ricotta Cream is a tempting idea that can be prepared in advance and shared with guests for a truly special after-dinner experience, offering a delightful alternative to classic traditional desserts!

Here are some more Italian recipes featuring pandoro:

• Pandoro Stars with Zabaglione Cream
• Pandoro Tiramisu
• Bailey’s Tiramisu with Pandoro
• Pandoro and Coffee Cups
• Pandoro Yule Log
• Pandoro Crown

Ingredients

• 1 pandoro (about 1 lb)
• 16 oz ricotta cheese
• 1 cup powdered sugar
• 1 cup heavy cream
• 1/2 cup chocolate drops
• 1 teaspoon vanilla extract

Instructions

1. Slice the pandoro horizontally to create layers.
2. In a bowl, combine ricotta cheese, powdered sugar, and vanilla extract until smooth.
3. In a separate bowl, whip heavy cream until soft peaks form, then gently fold into the ricotta mixture.
4. Add chocolate drops to the ricotta cream and mix gently.
5. Spread the cream evenly over the pandoro layers, then roll them tightly.
6. Wrap the roll in plastic wrap and chill in the refrigerator for at least 2 hours.
7. Once chilled, slice and serve, garnished with additional chocolate drops if desired.

Total Time

Preparation: 30 min, Chilling: 2 hours

Cuisine

Italian