This Cream Filled Pandoro is a traditional Italian Christmas dessert. Made with Italian pastry cream, and easy Chantilly whipped cream & fresh berries.
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.