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 Sherry, almond and orange pandoro  picture

Sherry, almond and orange pandoro

Popularly eaten around Christmas and New Year, pandoro meaning ‘golden bread’, pertaining to its colour given by the enrichment of eggs in the dough, is an Italian tradition. Unlike panettone it is only just coming on the food scene.

Serves 12-15
Cooks in 5 mins, prep time 10 mins
Difficulty Easy


300ml tub double cream

250g tub of marscapone

4 tbsp Pedro Ximénez

zest of 1 large orange

2 tbsp icing sugar, plus extra for dusting

1 pandoro

50g almonds, toasted and roughly chopped

edible gold leaf (optional


1 Whisk together the cream, mascarpone, half the Pedro Ximénez, ¾ of the orange zest and icing sugar together into a large bowl until the mixture is floppy and just holding its shape.

2 Cut the pandoro horizontally into five pieces. Place the bottom piece onto a plate or cake stand you want to serve the pandoro on then drizzle over a little of the remaining sherry. Spoon over a quarter of the cream mixture and top with a handful of the chopped almonds (you want to save some for decorating the top with). Add the next layer of pandoro and continue to sandwich the layers together, placing each layer on at a different angle so that you reconstruct the pandoro into the shape of a Christmas tree.

3 Dust with icing sugar then dot over the gold leaf if using along with the remaining chopped almonds and orange zest.

[TIP] If your pandoro comes with it’s own powdered sugar use this in place of the icing sugar.

Recipe cta

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