Name: Cream Filled Pandoro
Prep time: 20 min
Total time: 200 min
Ingredients: 1 Pandoro cake; 1 Italian pastry cream recipe*; 1 cup cream heavy, whole or whipping cream (at least 30% fat); 1 teaspoon vanilla; 2 tablespoons powdered sugar (sifted); ¼-½ cup fresh berries (blueberries, raspberries, blackberries)

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This Cream Filled Pandoro is a traditional Italian Christmas dessert. Made with Italian pastry cream, and easy Chantilly whipped cream, fresh berries and of course a simple store bought Pandoro. Easy to put together and so easy and delicious to enjoy!

I can remember every Christmas my sisiter-in-law would make her Stuffed Pandoro and it easily became a Christmas Tradition, that I knew I also had to continue. This recipe is the perfect delicate creamy end to your Holiday dinner.

Table of Contents

Recipe Ingredients

Pandoro – a good store bought or Homemade Pandoro if you prefer
Italian pastry cream – this is enough to fill the Pandoro Cake
Cream – heavy, whole or whipping cream, at least 30% fat
Powdered sugar – also known as icing or confectioners’ sugar
Vanilla – extract
Fresh berries – I used raspberries and blueberries

What is Italian Pastry Cream?

Also know as crema pasticciera in Italian. It is a cooked cream made with egg yolks, milk, cream, granulated sugar and flour or corn starch. Different flavoring can also be added. It is usually used as a filling for pastries, cookies, pies and even cakes.

Pastry cream in a bowl and a small spoon.

How to make a Filled Pandoro

The pastry cream will need to chill for 2-3 hours. Once it has chilled you can start to make the Chantilly cream.

In a large bowl beat the cream and vanilla until soft peaks form, sift in the powdered sugar and beat until stiff peaks form.

Whipped cream and sugar beaten to soft peaks.

Add a heaping tablespoon of the Chantilly cream to the pastry cream and stir to combine.

Adding some chantilly cream to the pastry.

Gently fold the remaining Chantilly cream into the pastry cream, until completely combined. Fill a pastry bag with either a medium to large star or round tip with some cream.

Using a bread knife, cut the Pandoro into into horizontal slices at least 1.5-inch/2 cm high. I cut 5 slices but we only used 4, we had to taste it! I actually found 4 layers to be perfect.

Place the bottom slice on a large plate and add some cream filling to the middle of the star, leave the edges free. With a flat spatula spread the cream evenly in the centre, Place the 2nd layer on top so that the bottom edges show. Using the pastry bag add a dollop to each empty edge of the star underneath. Top each filled edge of the star with a fresh berry.

Continue until the cake is finished. Place half of the remaining cream on the top of the last star add some berries, then top with the remaining cream and more berries. Refrigerate for 2-3 hours. Before serving dust with powdered sugar.

A good tip is to chill the layers for at least 15 minutes before adding another layer, especially if you have a warm house.

What is Chantilly Cream?

It is basically just a sweetened whipped cream, cream usually with a little vanilla extract that is whipped with some powdered sugar. Delicious and not too sweet.

What is Pandoro?

It is a leavened cake typical of the Veneto region. Pandoro is consumed mainly in the winter period, especially during the Christmas holidays.

Where did it originate

Pandoro is a sweet bread/cake of Veronese origin, considered the rival of the Panettone from Milan! It dates back to the 1500s, which was the period of the Venetian Republic. However the first commercially produced Pandoro of Verona was on Tuesday October 14, 1884, invented by the pastry chef Domenico Melegatti.

He was inspired by an ancient Veronese tradition, which was a leavened cake covered with granulated sugar and almonds. In his recipe he eliminated the covering, added eggs and butter, which made a much softer dough and the Pandoro was invented.

The only thing missing was the shape, which was designed by a Veronese painter by the name of Angelo Dall’Oca Bianca he designed the pyramid mold with eight points that distinguishes the Pandoro.

Pandoro with a slice cut on a white plate.

More filling ideas

My sister-in-law would make it with a layer of melted chocolate, either dark or milk chocolate and a layer of whipped cream on top. It’s very rich and very decadent. Or you could make a tiramisu filled Pandoro.

Lightly brush coffee on the layers and top with a tiramisu mascarpone cream filling. Instead of dusting with powdered sugar dust with unsweetened cocoa.

You could also spread the layers either with Nutella, Chocolate or even a Pistachio Spread.

Instead of using fresh berries you could use cherries, or even chocolate kisses.

Can it be made in advance?

Yes you can, the pastry cream filling will keep for up to 2 days in the fridge. The day you plan on serving the Stuffed Pandoro, you could make it in the morning and keep it in the fridge at least 2-3 hours before serving.

How to store it

The Pandoro can should be stored in an airtight container in the fridge. It will keep for up to 2 days in the fridge. It’s not advised to freeze as the filling will separate.

So if you are looking for a Traditional Italian dessert or even something a little different, I hope you give this Filled Pandoro a try and let me know how it goes. To everyone Happy Holidays and wonderful New Year! Enjoy!

A slice of pandoro cake on a white plate.

More Delicious Italian Christmas Desserts