29/12/2020
PANDORO WITH MASCARPONE CREAM
Instructions
Blend our mascarpone with the icing sugar, using a hand held blender, until smooth and creamy.
Whip up the whip cream with some powdered sugar and vanilla, using again the hand held blender, until stiff peaks form.
Pour whip cream into mascarpone mixture and blend until smooth with mixer.
In a saute pan melt some butter and oil sugar, and fruit juice.
Add blueberries and simmer till blueberries soften, and sauce thickens a bit. Set aside.
Cut the pandoro into four sections.
Cut a section of the bottom to level the cake out, and cut that into cube and bake in oven.
When nice and toasted take out and set aside.
Starting with the bottom section layer a nice amount of the mascarpone whip cream mixture.
Drizzle some of the blueberry compote juice onto the cream and feather in with a skewer.
Add the blueberries.
The next layer turn upside down and put onto of the bottom layer with the mascarpone cream and blueberries, lining up the patterns.
Again layer with mascarpone and blueberry compote, and place the next layer upside down matching patterns.
The third layer is done the same.
The final layer has a generous amount of the mascarpone whip cream mixture and a feathering of the blueberry compote juice.
Crumble the toasted pandoro cubes, and sprinkle over the top.
Take a good scoop of the blueberries and make a nice mound on top and in the center.
Now get ready to serve, with some of the leftover blueberries drizzled over.
Enjoy!
