This no bake pandoro roll is a holiday hit. Forget long hours at the oven: this Christmas dessert is fluffy, creamy and needs only 15 minutes of work. It is a perfect rescue when guests show up unexpectedly.
Do you have leftover pandoro and no idea what to do with it? Or just need something impressive at the last minute? Turn this Italian Christmas bread into a roll that looks like it came from a fancy pastry shop. A few simple steps, everyday ingredients, and you have a sweet finish for your holiday dinner. Anyone can do it.
Quick Overview
- What it is: A quick filled roll made from a ready-made Italian Christmas bread.
- Secret trick: Pandoro slices flattened with a rolling pin form a no bake sponge sheet.
- Time: Only 15 minutes of prep, plus chilling.
At a Glance
- Prep time: 15 min
- Cooking time: 0 min (plus 2 hours chilling)
- Servings: 8–10 slices
- Difficulty: Very easy
- Calories: about 330 kcal per slice
Ingredients
- 2 1/4 cups (500 g) fresh whole-milk ricotta, well drained, about 17.6 oz
- scant 1 cup (200 ml) sweetened liquid whipping cream, in the US, use heavy cream plus about 2 tablespoons powdered sugar, to taste
- 1 (about 26 oz / 750 g) pandoro (Italian Christmas sweet bread)
- dark chocolate, chopped, or chocolate chips, to taste, about 1/2 cup / 90 g
For Decorating
- 1 cup (100 g) whipped cream
- unsweetened cocoa powder, for dusting
Instructions
- Make the cream: Put the ricotta in a large bowl and pour in the sweetened whipping cream.
- Beat with a mixer until you have a smooth, fluffy cream.
- Fold in the chocolate chips (or chopped chocolate) gently with a spatula. Refrigerate the bowl while you prepare the pandoro.
- Prepare the pandoro: With a long knife, slice the pandoro horizontally into slices about 1/2 inch (1–1.5 cm) thick. They will come out in the shape of stars.
- Lay a long sheet of plastic wrap on the counter. Place about 6 pandoro slices side by side (trim them as needed) so they form a solid rectangle with the edges slightly overlapping.
- Key step: Roll over the slices gently with a rolling pin, or press them with your hands, so the seams stick together and you have one continuous sheet.
- Spread the ricotta-chocolate cream evenly over the sheet.
- Using the plastic wrap, roll up the cake carefully but tightly. Twist the ends of the wrap like a candy wrapper so the roll keeps its shape.
- Refrigerate the roll for at least 2 hours to set.
- Before serving, unwrap the roll, cover the outside with the remaining whipped cream and dust with cocoa through a fine sieve.
Video Recipe
Tips for Perfect No Bake Pandoro Roll
- If you can’t find pandoro, you can use sheets of a plain light sponge cake. Pandoro adds a buttery flavor and softness that is hard to match.
- For an adult version, brush the pandoro sheet lightly with coffee mixed with rum, or with amaretto liqueur, before spreading the cream.
Easy Variations
- Fruity twist: Stir fresh raspberries or finely chopped strawberries into the cream instead of chocolate.
- Tiramisu style: Add a teaspoon of instant coffee to the cream and brush the pandoro sheet with strong espresso.
Frequently Asked Questions (FAQ)
What is pandoro? Pandoro is a tall, star-shaped Italian Christmas sweet bread from Verona. It is soft, buttery and not studded with fruit, which makes it easy to slice and roll. Many supermarkets and Italian grocers sell it during the holiday season.
Can I use mascarpone instead of ricotta? Yes. The cream will be thicker and richer (and higher in calories), while ricotta gives a lighter, fresher dessert.
Can I use panettone instead of pandoro? Panettone has candied fruit and raisins, so the roll will taste different and the slices will be harder to flatten evenly. Pandoro is the better choice for this recipe.
How long does the roll keep? Covered in the refrigerator it keeps for 2 to 3 days. The flavors blend nicely after the first day and the pandoro softens.
Can I make it ahead for Christmas? Yes. Assemble and chill the roll the day before, and add the whipped cream and cocoa just before serving. We don’t recommend freezing it because of the ricotta cream.
The final touch? Slice the roll with a serrated knife dipped in hot water, and the cuts will be perfectly clean.
The recipe is based on a version by Ricette dolci, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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