As the holiday season is upon us, the festive debate of which Christmas cake to serve arises: Panettone or Pandoro? Both have tradition and symbolism baked into every morsel, representing not only seasonal flavors but also cultural significance.
Milan is where Panettone was first created, based upon the love story of a nobleman that was inspired to bake this dessert to win over the heart of a baker’s daughter in the 15th century. In fact, in Italy, panettone is symbolic of love and celebration. A light, sweet cake bread typically made of butter, eggs and candied fruit, it’s easily spotted by it’s dome shape and larger size. Variations including chocolate and other fillings have since been offered, but the classic version is still a must on every Italian holiday table for dessert.
Pandoro, also called the Golden Star of Verona, does not have roots as deep as Panettone. Introduced in the 19th century, it was an instant favorite. A tall, star shaped cake to replica the star of Bethlehem, Pandoro is buttery and rich with hints of vanilla. It is usually heavily covered in powdered sugar and can have various additions such as fruit, creams or ice cream.
Both cakes are very enjoyable with a dessert wine or bit of mascarpone cream. Most Italian households have both cakes for families to enjoy! Although Pandoro is delicious plain, here is fun recipe to make a simple but impressive alternative to jazz up your holiday sweet table.
Ingredients
- Mascarpone 8 oz softened (cream cheese can be used instead)
- Heavy Whipping cream 12 oz
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- Cold espresso 1 cup
- Kahlua 6 oz
- Pandoro
- powdered sugar
- berries, chocolate, leave for garnish (optional)
Slice Pandoro horizontally in one to two inch slices. Use a mixer to beat whipping cream until creamy. Slowly add sugar and vanilla until stiff. Add mascarpone and fold into mixture. Slowly add coffee and Kahlua an ounce at a time to taste. Starting with bottom and largest layer of Pandoro, cover each slice with cream cheese mixture, rotating slices as they are added to resemble a tree (See photo). Once completed, sprinkle with powdered sugar and leave plain or garnish as desired, using berries, chocolate or leaves.
