WTI Magazine #49    2014 December, 10
Author : Paola Lovisetti Scamihorn      Translation by:

This year I will celebrate Christmas with Pandoro, the "golden cake"! Pandoro and panettone are the most popular sweets during the winter holidays. While panettone is a native of Milan, pandoro is from Verona. It is traditionally shaped like a frustum with an 8 pointed-star section and is served dusted with powdered sugar (my kids like to be the ones to put on the sugar). The dough is very soft and the taste is delicate and refined.

Pandoro can be traced back to the 18th century to the rich Venetian aristocracy. Although some people recognize the similarity with the French brioche or with the " Pan di Vienna", pandoro seems to have been first produced on October 14, 1894, when Mr. Melegatti obtained the patent for a procedure to be applied in producing pandoro industrially. From this moment on, and considering the similarity with the Nadalin (a typical sweet from Verona), Verona is now universally recognized as the home of the original pandoro.

The preparation technique is quite complex, so I suggest buying a good pandoro and enjoying it with a delicious homemade cream. I love the combination of citrus and soft sweets such as panettone and pandoro, so I propose this fresh and aromatic Limoncello cream, made with the legendary Limoncello of Sorrento, milk, cream, sugar and mascarpone cheese, the king of cream cheese! In a few minutes you will have a delicious and rich cream to garnish your slice of pandoro. A helpful tip is to gently heat the cake for about 15-20 min. (for example on a steam radiator) and to sprinkle with powdered sugar to get the snow effect before serving. Wishing you all my beloved redears a delicious Christmas!

PANDORO CON CREMO DI LIMONCELLO (PANDORO WITH CREAM LIMONCELLO)
Preparation time: 10 minutes Servings: 10

INGREDIENTS
500 g (17 oz) fresh mascarpone
80 ml (1/3 cup) Limoncello liquor
40 ml (1/8 cup + 2 tsp) milk
40 ml fresh (1/8 cup + 2 tsp) cream
50 g (1/4 cup) granulated sugar
1 teaspoon finely grated lemon zest

PROCEDURE
1. In a medium saucepan heat milk, cream and sugar for 1-2 minutes until sugar dissolves. Cool completely, add Limocello and lemon zest. Set aside the Limoncello cream.

2. In a medium bowl using an electric mixer whip the mascarpone, incorporate approximately 100-120 ml (1/2 cup) of Limoncello cream, adding one spoon at the times. Whisk for a few seconds until the mixture is creamy.