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Pandoro Tree Cake with Mascarpone, Pistachios, White Chocolate, and Berries Recipe

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4 from 68 reviews

This Pandoro Tree Cake is a festive Italian dessert featuring soft, sweet Pandoro cake layers sandwiched with creamy mascarpone infused with Vin Santo liqueur, garnished with white chocolate, pistachios, and vibrant red currants or pomegranate seeds. Perfect as a stunning centerpiece dessert to celebrate special occasions or holidays.

  • Total Time: 1 hour 20 minutes (including chilling)
  • Yield: 8 servings

Ingredients

Base

  • 1 large Pandoro cake

Filling

  • 2 cups Mascarpone (17.5 oz / 500g)
  • 1 fl oz Vin Santo or liqueur of choice (30ml)
  • 1/2 cup powdered sugar (icing sugar) (70g)

Decorations

  • 1/4 cup pistachios (25g), plus extra to decorate
  • 1/2 cup white chocolate, finely chopped (50g)
  • 1/2 cup red currants or pomegranate seeds (3.5 oz / 100g), plus extra for decoration
  • 1 tbsp powdered sugar (icing sugar) for dusting

Instructions

  1. Prepare the Filling: In a bowl, combine the mascarpone with the Vin Santo (or chosen liqueur) and powdered sugar. Stir gently until smooth and creamy, ensuring the sugar is fully incorporated.
  2. Slice the Pandoro: Cut the Pandoro cake horizontally into several thin layers. Typically, Pandoro can be sliced into 6 to 8 star-shaped slices to resemble tree layers.
  3. Layer the Cake: Place the bottom layer on a serving plate. Spread a generous amount of mascarpone mixture evenly on top. Sprinkle chopped pistachios and white chocolate pieces over the mascarpone. Add a few red currants or pomegranate seeds for bursts of color.
  4. Build the Tree: Repeat layering with remaining Pandoro slices and mascarpone filling, pistachios, white chocolate, and red currants, stacking them to form a tree shape. Press gently to stabilize.
  5. Decorate the Top: Finish with the top slice of Pandoro. Garnish the ‘tree’ with whole pistachios, red currants or pomegranate seeds, and dust the entire cake lightly with powdered sugar to mimic snow.
  6. Chill and Serve: Refrigerate the assembled cake for at least 1 hour to allow the flavors to meld and the mascarpone filling to set. Serve chilled, slicing carefully to maintain the tree shape.

Notes

  • The Vin Santo liqueur can be substituted with any sweet dessert wine or your favorite liqueur for flavor variation.
  • For a nut-free version, omit pistachios and decorate with only fruits and chocolate.
  • Use a serrated knife to slice the Pandoro cake cleanly without crushing it.
  • The cake is best enjoyed within 2 days of preparation for maximum freshness.
  • Chilling the cake helps stabilize the mascarpone and enhances flavor combination.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/pandoro-tree-cake-with-mascarpone-pistachios-white-chocolate-and-berries-recipe/