Pandoro Filled with Mascarpone Cream and Raspberries

Name: Pandoro Filled with Mascarpone Cream and Raspberries
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 6 Portionen
Ingredients: 1 piece Pandoro; 500 g Mascarpone; 250 ml Liquid fresh cream; 80 g Icing sugar; 50 ml Marsala; 200 g Raspberries; 1 bunch Mint leaves

Stuffed cake

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Cook Time

4 h 30 min

Servings

Difficulty

Easy

Prep Time

30 Min

This Thermomix® recipe for Pandoro Filled with Mascarpone Cream and Raspberries is ready in 4 h 30 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This filled pandoro is a brilliant idea for the holidays! It is prepared in just 30 minutes and requires no cooking. The mascarpone cream, enriched with a touch of marsala and whipped cream, is a true pleasure for the palate. Fresh raspberries and mint leaves add a touch of color and freshness. Perfect for ending Christmas or New Year's lunch in style. An easy, fast and cheap dessert that will win everyone over! I always prepare it for Christmas Eve, it is a guaranteed success!

Ingredients (7 ingredients)

1 piece Pandoro
500 g Mascarpone
250 ml Liquid fresh cream
80 g Icing sugar
50 ml Marsala
200 g Raspberries
1 bunch Mint leaves

Preparation (10 steps)

Preparation of the mascarpone cream

Thermomix® Setting

20 sec/Speed 3

Pour the mascarpone, marsala and icing sugar into the bowl. Mix for 20 Sec./Stufe 3 until you get a smooth cream. Transfer the cream to a large bowl and clean the bowl.

Whip the cream

Thermomix® Setting

2 min/Speed 3.5

Insert the butterfly. Pour the cold liquid fresh cream into the bowl and whip for 2 Min./Stufe 3.5, checking the consistency. Remove the butterfly.

120

Incorporate the cream into the cream

Gently add the whipped cream to the mascarpone cream in the bowl, stirring from the bottom up with a spatula so as not to break down the mixture.

Cool the cream

Cover the bowl with transparent film and store in the refrigerator for at least 30 Min. while preparing the pandoro.

Empty the pandoro

Cut the base of the pandoro a little less than halfway, then place it on a large serving dish and begin to dig out the crumb, extracting it with a spoon, completely emptying the pandoro.