Zuccotto di Pandoro Recipe

Ingredients:

• 1 pandoro sponge cake
• 1/2 cup of sugar
• 2 cups of heavy whipping cream
• 1/4 cup of cocoa powder
• 1 cup of mixed berries (strawberries, raspberries, blueberries)
• 1/4 cup chopped hazelnuts (optional)
• 1/4 cup of dark rum

Instructions:

1. Cut the pandoro horizontally into 3 even layers.
2. Sprinkle a few tablespoons of rum over each layer.
3. In a large mixing bowl, beat the heavy cream and sugar until soft peaks form.
4. Divide the whipped cream mixture into 2 separate bowls.
5. Sift the cocoa powder into one of the bowls and fold it in to create chocolate whipped cream.
6. Spread a layer of the plain whipped cream onto the bottom layer of the pandoro cake.
7. Add a layer of mixed berries on top of the cream layer.
8. Carefully place the second layer of pandoro on top of the berries.
9. Spread a layer of chocolate whipped cream on top of the second layer of pandoro.
10. Add another layer of mixed berries on top of the chocolate whipped cream and sprinkle with chopped hazelnuts if desired.
11. Carefully add the last layer of pandoro on top of the berries and gently press down.
12. Cover the entire cake with the remaining plain whipped cream.
13. Refrigerate the cake for at least 2 hours before serving.
14. Serve cold and garnish with additional mixed berries and chopped hazelnuts if desired.

Verdict:

This Zuccotto di Pandoro is the perfect holiday dessert to impress your family and friends. The layers of pandoro, mixed berries, and chocolate whipped cream create a delicious and decadent treat. The addition of rum gives the dessert a festive twist. Serve it cold for a refreshing dessert that will leave everyone wanting more.

Serving Suggestions:

This dessert pairs perfectly with a cup of hot cocoa or coffee. It can also be served with a dollop of whipped cream on top for an added touch of indulgence. Sliced almonds can also be used instead of hazelnuts for added crunch.