Pandoro Christmas Tree with Strawberry, Pistachio, Almond, Ricotta Cream
Pandoro Christmas Tree with Strawberry, Pistachio, Almond, Ricotta Cream.
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Ingredients
For 1 Batch(es)
For the Pandoro Tree:
- 1 Pandoro cake
- 1 cup amaretto liqueur for brushing
For the Filling:
- 2 1/2 cups whole milk ricotta cheese
- 1/2 cup confectioners sugar
- 2 teaspoons almond extract
- 1 jar Fabbri fragola strawberries, drained, syrup reserved
- 1 cup crushed pistachios
- confectioners sugar for dusting
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Directions
- Get the Products/Ingredients you need for this Recipe HERE!
- In a mixing bowl, stir together the ricotta, confectioners sugar and extracts until well combined. Set aside.
- Lay the pandoro on it’s side and using a long serrated edge knife cut slices about 2 inches thick. You should be able to get about 5 slices. If the bottom piece is uneven, cut it so it can sit up flat.
- Brush the bottom layer with about 1/5 of the amaretto and top it with the ricotta cream. Drizzle some of the reserved strawberry syrup over the ricotta.
- Put the next slice on top at an angle so that the points of the star are staggered. Repeat on all layers. Add a dollop of cream and a strawberry to each of the points and sprinkle with the crushed pistachios. Dust with confectioners sugar.
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