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     Pandoro Christmas Tree Header

 Pandoro Christmas Tree

   Pandoro Christmas Tree Photo
Category: Holidays - Christmas, Desserts
Servings: 10 - 12
Total time: 30 min + overnight to set
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 1 pandoro

- 2 pounds mascarpone cheese

- 2 teaspoons vanilla extract

- 1/2 to 2/3 cup milk (dairy, soy, almond, etc.)

- 3 cups fresh espresso

- 3 tablespoons sweet rum or triple sec (optional)

- 1/3 cup + 3 tablespoons sugar, divided

- Powdered sugar, chocolate chips, cookies, candied fruit for decorating


1.  Remove the pandoro from its packaging. Set the packet of powdered sugar aside. Place the pandoro on a cutting board and slice it into 1 inch thick rounds.

2.  In a mixing bowl, add the mascarpone, vanilla, 1/3 cup sugar and 1/4 cup of the milk. Using an electric mixer, beat the ingredients until smooth and creamy (about the consistency of Greek yogurt). If the mixture is too thick, gradually beat in more milk until you reach the desired consistency.

3.  In a separate bowl, add the espresso, liqueur and 3 tablespoons sugar. Stir well and taste; stir in more sugar if you prefer a sweeter taste.




4.  To assemble the tree, place the cut base of the pandoro on a cookie sheet lined with parchment paper.

5.  Using a spoon or pastry brush, drizzle 2 - 3 tablespoons of the espresso mixture onto the pandoro slice. Make sure the cake slice is lightly soaked throughout.

6.  Next, spread 1/3 cup of the mascarpone mixture over the soaked slice of pandoro.

7.  Place the next slice of pandoro on top of the mascarpone - situating its corners in between the corners of the base slice. Press the new slice down lightly so that it sticks to the mascarpone beneath it and the cheese presses out from the edges slightly.

8.  Repeat steps 5 - 7 until the pandoro has been reassembled and appears in the shape of a Christmas tree.

9.  Proceed to decorate the tree as desired with chocolate chips, cookies and candied fruit. If you have any mascarpone left over, you can place the remainder in a plastic zip lock bag. Cut off a small amount of the corner from one end of the bag to create a piping bag. Pipe the mascarpone around the tree as you desire to fill in gaps and attach decorations as necessary.

10.  Place the dessert in the refrigerator overnight in order for it to set.

11.  Remove the tree from the refrigerator an hour prior to serving. Cut the parchment paper around the base of the pandoro, and gently slide the tree onto a serving platter or cake stand.

12.  Just before serving, dust the tree with the powdered sugar packet by pouring a small amount of the powdered sugar from the packet into a mesh strainer and gently tapping the strainer over the tree to create a dusting of sugar over the tree.