This ice-cream pandoro from Women’s Weekly is absolutely divine and is a great dessert to serve a crowd. A pandoro is a traditional Italian Christmas dessert that is usually made with Italian pastry cream, Chantilly cream, fresh berries and a pandoro. This one contains hazelnut spread, raspberry jam, salted caramel ice-cream and is served with raspberries.
For more frozen dessert recipes, try cassata ice-cream sandwiches, caramel nut ice-cream cake or make your own vanilla ice-cream without the need for an ice-cream maker.
Ingredients
Method
Freeze pandoro for at least 2 hours or until firm.
Turn pandoro upside down on a board. Using a long, thin, sharp knife held at an angle, cut out a 12cm round from the base; the round should look like a wide cone. Cut a cavity in the pandoro as neatly as possible, leaving a 2cm-thick wall all around. Remove the centre of the pandoro. (As the pandoro is star-shaped, it will be thinner in some parts and thicker in others.) Keep the 12cm round. Reserve pandoro offcuts for another use (see Tips).
Use a small palette knife to spread the chocolate-hazelnut spread over the inside wall of the pandoro. Spoon jam into the base. Freeze for 30 minutes.
Meanwhile, remove ice-cream from the freezer to soften for 15 minutes.
Spoon ice-cream into the centre of the pandoro a little at a time. Replace the reserved pandoro round. Cover and freeze for 4 hours or overnight until firm.
Remove pandoro from freezer 15 minutes before serving. When ready to serve, decorate with raspberries and dust with sifted icing sugar.
Tips
Use pandoro offcuts to make trifles, Christmas truffles or bread and butter pudding. This is a dessert that will make people smile (and kids squeal). It presents as an ordinary pandoro, and while there’s nothing wrong with that, hidden inside our version is a treasure chest of chocolate-hazelnut spread and caramel ice-cream.
This is an edited extract from ‘The Australian Women’s Weekly: The Christmas Collection’, published by Are Media, $45.
