Ingredients
Scale
- 1 Pandoro Limoncé
Mascarpone Cream:
- 450 ml whipping cream
- 1 tsp vanilla
- 1 Tbsp icing sugar
- 250 ml mascarpone
- 1 Tbsp icing sugar
Blueberry compote:
- 2 cups blueberries, fresh or frozen
- 2 Tbsp fruit juice
- 1 Tbsp sugar
- 1 tsp bourbon vanilla powder
- 1 Tbsp maple syrup
Instructions
- Blend the mascarpone with the icing sugar, using a hand held blender, until smooth and creamy.
- Whip up the whip cream with some powdered sugar and vanilla, using again the hand held blender, until stiff peaks form.
- Pour whip cream into mascarpone mixture and blend until smooth with mixer.
- In a saute pan melt some butter and oil sugar, and fruit juice.
- Add blueberries and simmer till blueberries soften, and sauce thickens a bit. Set aside.
- Cut the pandoro into four sections.
- Cut a section of the bottom to level the cake out, and cut that into cube and bake in oven.
- When nice and toasted take out and set aside.
- Starting with the bottom section layer a nice amount of the mascarpone whip cream mixture.
- Drizzle some of the blueberry compote juice onto the cream and feather in with a skewer.
- Add the blueberries.
- The next layer turn upside down and put onto of the bottom layer with the mascarpone cream and blueberries, lining up the patterns.
- Again layer with mascarpone and blueberry compote, and place the next layer upside down matching patterns.
- The third layer is done the same.
- The final layer has a generous amount of the mascarpone whip cream mixture and a feathering of the blueberry compote juice.
- Crumble the toasted pandoro cubes, and sprinkle over the top.
- Take a good scoop of the blueberries and make a nice mound on top and in the center.
- Now get ready to serve, with some of the leftover blueberries drizzled over.
- Enjoy!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 8 persons
