Sherry, almond & orange pandoro 2016

Sherry, almond & orange pandoro

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(2 ratings)

Prep: 10 mins Cook: 5 mins


Serves 12 - 15

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (15)

  • kcal400
  • fat29g
  • saturates18g
  • carbs27g
  • sugars11g
  • fibre1g
  • protein6g
  • salt0.3g


  • 300ml double cream
  • 250g mascarpone
  • 4 tbsp Pedro Ximénez sherry
  • 1 large orange, zested



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 tbsp icing sugar, plus extra for dusting
  • 1 pandoro
  • 50g almonds, toasted and roughly chopped


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • edible gold leaf (optional)


  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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