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A blowtorch gently browns the meringue on the pandoro on the white marble cooktop, adding a light caramelized finish to the snowy coating. The decorated pandoro is now ready for slicing and serving.

Pistachio and Cherry Nougat Pandoro

This Italian-style filled pandoro combines creamy ricotta, cherries, pistachio nougat, and a light almond essence, finished with a fluffy meringue layer. Perfect for a festive centerpiece dessert.
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Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Course Dessert
Cuisine Italian
Servings 10
Calories 410 kcal

Equipment

  • Small saucepan
  • Large mixing bowl
  • Electric whisk
  • Cling film
  • Palette knife
  • Kitchen blowtorch (optional)

Ingredients
  

  • 1 kg shop-bought pandoro
  • 2 platinum-grade gelatine leaves
  • 500 g ricotta
  • 200 g soft cheese
  • 80 g icing sugar
  • 1 orange
  • zested
  • 2 tsp almond extract
  • 1 tbsp amaretto
  • 100 g soft pistachio nougat
  • 100 g maraschino cherries in syrup
  • choose ones that are bright red in colour, drained and roughly chopped
  • 4 egg whites
  • save the yolks to use in fruit curds or fried rice
  • 220 g caster sugar
  • 1 tsp white wine vinegar

Instructions
 

  • Slice a 4cm base off the pandoro and hollow out the main section, leaving thick sides. Set the base aside.
    A shop-bought pandoro sits on the white marble cooktop, with a 4cm thick base sliced off and set aside. The pandoro has been hollowed out, leaving thick, sturdy walls around the edges, preparing it for a festive filling.
  • Soften gelatine leaves in cold water, then dissolve in simmering water and set aside to cool.
    On the white marble cooktop, a bowl holds gelatine leaves soaking in cold water. A small pot nearby simmers, ready to dissolve the softened gelatine, which will then be set aside to cool before use.
  • Mix ricotta, soft cheese, icing sugar, gelatine, orange zest, almond extract, and amaretto. Fold in chopped nougat and cherries.
    A mixing bowl on the white marble cooktop contains a creamy mixture of ricotta, soft cheese, icing sugar, cooled gelatine, orange zest, almond extract, and amaretto. Chopped pistachio nougat and maraschino cherries are being folded in, creating a rich, festive filling.
  • Fill the hollowed pandoro with ricotta mixture and place the base back on. Wrap in cling film and chill for 4-5 hours.
    The hollowed-out pandoro on the white marble cooktop is being filled with the prepared ricotta mixture, spooned into the center to fill it completely. The reserved base is placed back on top to seal the filling, and the pandoro is wrapped in cling film, ready to chill for 4-5 hours.
  • Whisk egg whites to stiff peaks, gradually adding sugar until glossy, then mix in vinegar.
    A mixing bowl on the white marble cooktop shows egg whites whisked to stiff peaks. Caster sugar is being added gradually to create a glossy meringue, with a dash of white wine vinegar added to help stabilize the topping.
  • Remove cling film, cover pandoro with meringue.
    The chilled, unwrapped pandoro sits on the white marble cooktop, now covered with the prepared meringue. The meringue forms a snowy, festive layer over the entire cake, giving it a light and decorative appearance.
  • If desired, brown with a blowtorch before slicing.
    A blowtorch gently browns the meringue on the pandoro on the white marble cooktop, adding a light caramelized finish to the snowy coating. The decorated pandoro is now ready for slicing and serving.