Pandoro with berries and mascarpone

  • Serves 2


  • 100g pandoro* (pannetone without fruit)
  • 150g berries
  • 10ml kirsch
  • 1/4 cup pouring cream
  • 125g mascarpone cream*
  • 1/2 vanilla bean split*
  • 1 tbl icing sugar
  • 3tbs icing sugar
  • additional for dusting
*Ingredients available from Togninis Milton.


Roughly crush or lightly whiz with food processor, 50g of berries. Using a kitchen aid, beat pouring cream and icing sugar until soft peaks form then add mascarpone until combined. Do not over whip. Add berry puree folding through carefully. Divide the berries and mascarpone mix into three, cut pandoro into three. Place pandoro layer down then berry puree and mascarpone until finished. Dust with additional icing sugar and serve with fresh berries. Delish!

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