La torta pandoro è facile da preparare, buonissima e scenografica!
Inoltre si prepara in pochissimo tempo per cui è la soluzione perfetta per far colpo senza impegnarsi troppo ai fornelli.
Non richiede la cottura in forno e può essere divertente prepararla anche insieme ai bambini!
English Version – Pandoro Cake
Ingredients x 24 cm mold:
500 g of mascarpone
100 g of dark chocolate
cocoa powder to complete
For vanilla syrup:
100 g of sugar
250 ml of water
a stick of vanilla
Alternatively, coffee with a spoonful of marsala
First prepare the vanilla syrup: pour the water, the sugar and the vanilla sticks cut into a saucepan for a long time and put on the stove.
Bring to a boil and, in the meantime, mix until the sugar is completely melted.
Lower the heat when boil and let it redue until the mixture has the consistency of a syrup.
Let it cool completely and then strain through a strainer with a tight mesh. If necessary, use a fine weft to remove all the residues of vanilla.
You can keep the syrup for a month.
For the cake:
To prepare the mascarpone cream, firstly melt the chocolate in a bain-marie. Mix the mascarpone with an electric whisk, half of the syrup, the melted chocolate and mix it all together.
Cut the pandoro base into a thin slice so as to eliminate the darker part, in some cases scorched. Then cut 3 slices of pandoro about 2 cm thick. The cut must be parallel to the base, contrary to what you normally do.
Keep the larger slice aside and divide the other 2 slices into four parts. (Watch the video to avoid mistakes)
Arrange the whole slice on the base of a mold of 24 cm in diameter and wet with the vanilla syrup or with a coffee syrup like that of the tiramisu.
Put around the quarters of slice placing the tip of the “heart” down, sticking into the grooves of the base, to complete the round.
Pour the mascarpone cream in the center and level it.
Sprinkle with cocoa powder and put the cake in the fridge to rest for at least 3 hours before serving