• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Popular » Cakes & Cupcakes » Cream Filled Pandoro

Cream Filled Pandoro

By: Rosemary Published: December 18, 2022

Share

Share
Pin
Email
Jump to Recipe

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!

Padoro stuffed cake on a white plate.

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
  • What is Italian Pastry Cream?
  • How to make a Filled Pandoro
      • Never Miss a Recipe!
  • What is Chantilly Cream?
  • What is Pandoro?
  • Where did it originate
  • More filling ideas
  • Can it be made in advance?
  • How to store it
  • More Delicious Italian Christmas Desserts
  • Cream Filled Pandoro
    • Ingredients US CustomaryMetric 1x2x3x
      • Pastry cream recipe
    • Instructions 
    • Notes
    • Nutrition

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.

Pastry cream and chantilly cream mixed.
Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    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.

    5 slices of Pandoro cut.

    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.

    Cream on the stars.

    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.

    Filled pandoro cake.

    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

    • Italian Christmas Bundt Cake
    • Panettone Italian Christmas Sweet Bread
    • Authentic Italian Zabaione
    • Italian Angelica Cake
    Padoro stuffed cake on a white plate.

    Cream Filled Pandoro

    Rosemary Molloy
    This Cream Filled Pandoro is a traditional Italian Christmas dessert. Made with Italian pastry cream, and easy Chantilly whipped cream & fresh berries.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Chilling Time 3 hrs
    Total Time 3 hrs 20 mins
    Course Dessert
    Cuisine Italian
    Servings 12 slices
    Calories 375 kcal

    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)

    Pastry cream recipe

      Instructions
       

      • Prepare the Pastry Cream. 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.
      • Add a heaping tablespoon of the Chantilly cream to the pastry cream and stir to combine.
      • 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. Enjoy!

      Notes

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

      Nutrition

      Calories: 375kcalCarbohydrates: 2gProtein: 1gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 6mgPotassium: 21mgFiber: 0.1gSugar: 2gVitamin A: 293IUVitamin C: 0.2mgCalcium: 14mgIron: 0.03mg
      Keyword cream filled Pandoro, filled pandoro, Italian Christmas dessert, Pandoro cake
      Tried this recipe?Let us know how it was!

      Subscribe Today

      Never Miss a Recipe!

      Subscribe today and receive my free e-book of recipes!

        We won't send you spam. Unsubscribe at any time.


        Cakes & Cupcakes, Christmas, Desserts, Eggs, Fall/Winter, No-Bake Desserts

        Related

        Leave a Reply Cancel reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




        This site uses Akismet to reduce spam. Learn how your comment data is processed.

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

        Most Popular

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Homemade Potato Gnocchi

        Pieces of fudge on parchment paper.

        Old Fashioned Chocolate Fudge

        Sauce and pasta in a bowl with some on a fork.

        Authentic Bolognese Sauce

        5 stacked lemon cookies.

        Italian Lemon Cookies

        Filter By Date

        Readers Favorite Trending Recipes

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        Homemade Potato Gnocchi

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Sauce and pasta in a bowl with some on a fork.

        Authentic Bolognese Sauce

        Ingredients.

        • Beef
        • Chicken
        • Chocolate
        • Eggs
        • Fish & Seafood
        • Pasta
        • Pork

        Course.

        • Appetizers & Snacks
        • Breakfast / Brunch
        • Drinks
        • Lunch
        • Main Dish

        Browse.

        • About Me – Rosemary Molloy
        • Contact
        • Disclosure/Privacy
        • Recipe Index
        Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
        Design by Pixel Me Designs