For the lemon simple syrup:
1 cup sugar
½ cup lemon juice
½ cup water
Zest of one lemon
For the pandoro:
1 Pandoro di Verona
473ml whipping cream
1 ½ tsp vanilla extract
4 tbsp icing sugar, divided
1 cup mascarpone
Zest of one lemon
2x 230g jars amarena cherries
¾ cup chopped pistachios
- Put the pandoro in the bag it comes in and pour over the icing sugar which comes with the package. Close the bag and gently shake to cover the pandoro in icing sugar and then set aside. Cut the pandoro into 4 sections cross-wise so you can build it up again into a trifle ‘tower.’
- Make the lemon simple syrup: In a small pot bring sugar, lemon juice and water to a simmer over medium heat and stir until sugar dissolves. Once dissolved, remove from heat and stir in the zest of one lemon. Set aside to cool.
- To a medium mixing bowl add the whipping cream, vanilla extract and 2 tablespoons of icing sugar. Whip with a hand mixer until stiff peaks form and then set aside.
- In a large mixing bowl, add the mascarpone, lemon zest, 2 tablespoons of icing sugar and whip on medium-high speed until smooth and creamy.
- Add the whipped cream into the bowl with the mascarpone and blend on medium-low speed until smooth. Set aside.
- To assemble the dessert:
- Flip over the bottom layer of the pandoro so you have a nice flat piece on the serving dish. Brush the first layer all over with the lemon simple syrup. Layer ¼ of the whipped cream on the first layer. Add 3 tbsp cherries with their juices, 3 tbsp chopped pistachios and use a knife to swirl the cherries into the whipped cream.
- Top with the next layer of pandoro and repeat by brushing it with lemon simple syrup. Layer on ¼ of the whipped cream and then add 3 tbsp cherries with their juices, 3 tbsp chopped pistachios and use a knife to swirl the cherries into the whipped cream.
- Top with the third layer of pandoro and repeat by brushing it with lemon simple syrup. Layer on ¼ of the whipped cream and then add 3 tbsp cherries with their juices, 3 tbsp chopped pistachios and use a knife to swirl the cherries into the whipped cream.
- Place the final piece of pandoro on top and then brush with lemon simple syrup. Dollop on the rest of the whipped cream, 2-3 tablespoons of cherries in the middle of the cream, sort of piling them in a mound and sprinkle over top 3 tbsp chopped pistachios. Add some lemon zest and a sprinkle of icing sugar as the finishing touches if desired.
TIPS
- Try swapping out with a flavoured pandoro
