Christmas Baking
No Bake Pandoro Roll: Turn Leftover Pandoro Into a Creamy Ricotta and Chocolate Log in 15 Minutes of Work
A no bake pandoro roll: slices of pandoro pressed into a sheet, spread with whipped ricotta and chocolate and rolled into a festive log.
NutritionApproximate, per serving
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.
- 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.
- Variation: stir fresh raspberries or finely chopped strawberries into the cream instead of chocolate, or add a teaspoon of instant coffee to the cream and brush the sheet with espresso for a tiramisu twist.
- Slice with a serrated knife dipped in hot water for clean cuts.