🍰 Rolled Cake with Pandoro or Panettone – Easy and Delicious Leftover Dessert
Do you have some pandoro or panettone left from the holidays? Don’t throw them away! With this recipe, you can transform them into a delicious and creative rolled cake, perfect as a last-minute dessert or special snack 🎄🍫. A no-bake sweet treat that is super easy to make and can be personalized with the creams you love the most: ricotta and chocolate chips, hazelnut cream, jam, or cream and fruit. Just a few ingredients are needed to obtain a soft, compact rolled cake with a creamy center. A clever and tasty idea for recycling with flavor.
📝 Ingredients (for 6-8 slices)
- 400 g of pandoro, panettone or both, even stale
- 150 g of condensed milk
- Filling of your choice:
- Jam (with well-drained fresh or canned fruit)
- Cocoa and hazelnut cream
- Sweetened ricotta with chocolate chips (about 300 g of ricotta + 2 tablespoons of powdered sugar)
- Whipped cream and marron glacé
- Lemon, strawberry, dark or white chocolate creams
👩🍳 Step by Step Preparation
1. Prepare the base mixture:
- Break the pandoro or panettone into large pieces.
- Place it in the mixer along with the condensed milk.
- Blend everything until you have a compact and moldable mixture.
2. Roll out and fill:
- Roll out the mixture onto a sheet of parchment paper using a rolling pin, forming an even rectangle.
- Spread the chosen cream evenly on top, leaving a bit of edge free to make rolling easier.
3. Roll and chill:
- Roll the mixture up tightly using the parchment paper.
- Trim the edges of the roll and transfer it to the refrigerator for at least 2 hours to firm up.
4. Final decoration:
- Before serving, you can dredge it with powdered sugar or cocoa.
- Or decorate it with chocolate ganache or whipped cream for a more elegant effect.
💡 Tip:
It’s perfect to prepare in advance and keep in the fridge until serving time. A waste-free dessert, customizable and irresistible!
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
📖 Recipe taken from "Tempo di Ricette di Angela"
