Crumbled Pandoro with Cream and Nutella (Fast and delicious recipe!) – Gordon Ramsay’s version


There Crumbled Pandoro it's a delicious Christmas cake And rapid; reinterpretation of the classic version! In this case realized with leftovers of pandoro , are enough a few slices, first mashed in a pan to get a shell; then stuffed with cream and nutella in the end covered with pandoro "crumbled". A few minutes of baking in the oven and one is formed crispy crust it's a creamy heart irresistible! Poems for the taste buds! In less than half an hour on the table!

Crumbled pandoro

It's about a very easy preparation! for the realization you can use both Pandoro but also Panettone or a mix of both, what is left over. For the crumbled Pandoro cream and nutella I chose to fill with custard and tufts of Nutella a combination that I love! But you can also choose other fillings: such as Chocolate cream, Coffee cream, Spreadable pistachio cream, or white. To you the choice! The procedure does not change!

Perfect for recycle pandoro and panettone with taste and creativity just like the Rotolo di pandoro, Tartufi di pandoro and Tiramisu with pandoro; to make a luscious and effective last-minute desserts! for the Christmas holidays , New Year's, epiphany!

Crumbled pandoro recipe

PREPARATION TIMES

Preparation Cooking Total
10 minutes 15 minutes 25 minutes

Ingrediants

Quantity for 6 people – 1 mold of 20 cm

  • 350 grams of pandoro (or panettone)
  • 300 gr of custard
  • 7 – 8 teaspoons of Nutella
  • 1 cup of cold coffee
  • powdered sugar

Method

How to make the crumbled pandoro

First of all, cut the pandoro into slices, but pandoro scraps and leftovers are also good.

Then insert them as a base in an openable mold and press well on the bottom and sides making sure to make a shell with an edge of 3 – 4 cm

how to make the crumbled pandoro

Then wet the base with the coffee.

Finally, mash again well, the base must be very compact otherwise the slice will not be cut well.

Finally add the cream and the nutella tufts:

stuff the crumbled pandoro

Then cover everything with the crumbled pandoro. Crush well and compact.

close the crumbled pandoro

Bake in the oven at 190 degrees for about 15 – 20 minutes.

Finally, remove from the oven and let it cool completely for at least 1 – 2 hours before cutting the slice.

Sprinkle with sugar and serve!

Here is ready Crumbled pandoro

Crumbled pandoro

You can keep it at room temperature for 1 day and a half then better put it in the fridge. But before serving, leave it at room temperature to soften the Nutella.

.

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close