It's no use pretending indifference... We know it's there in a hidden corner of your pantry, still unopened in its pretty box and properly wrapped. The leftover pandoro or panettone is now a holiday classic.
A last-minute gift you didn't deliver, a purchase for a dinner you skipped, or simply too many calories accumulated during the holidays. The reasons why a panettone cake leftovers from Christmas are almost always the same, but if you want to avoid arriving in August with panettone instead of melon, be inspired by these recipes.
Whether for breakfast, a birthday party or a dinner with friends, there will be no shortage of opportunities to save that poor panettone from certain death!
Pandoro swirls
Simple and tasty, these turnovers will add colour to birthday buffets and snacks. You can fill them with chocolate cream, custard, jam or marmalade and cover them with melted chocolate to make them even more delicious.
You don't have to turn on the oven, you don't even have to knead... pandoro girelle are prepared in minutes and after a little rest in the fridge they are ready to be enjoyed.
A fun and useful idea to reuse pandoro even after Christmas.
Ingredients
- 1 pandoro
- chocolate spread
- jam or marmalade of your choice
- custard
- dried fruit grains as desired
- coconut shavings to taste
- dark or white chocolate to taste
Necessary equipment
- Rolling pin
- Food film
Method
Slice the pandoro from top to bottom to obtain a long slice (the thickness should be about 2 cm). Flatten each slice with a rolling pin and spread your favourite cream or jam on top.
You can also use several fillings to create a nice mixed tray. After spreading the cream, roll the slices tightly and wrap them with foil. Create a kind of sausage and leave to rest in the fridge for at least an hour. After this time, slice the rolls and cut them into turnovers.
Tip: once ready, these girelle will keep for a couple of days in the fridge. If you prefer, you can also prepare them well in advance and store them in the freezer (they keep for about two months).
Chocolate panettone salami
A very quick cake to prepare that will make you look great on any occasion: as an after-dinner dessert, for children's snacks, as an idea to enrich a festive buffet. A simple and original way to reuse leftover panettone from parties even months later.
Ingredients
- 400 g panettone
- 180 g dark chocolate (at least 50%)
- 100 g mascarpone cheese
- 30 g condensed milk
- 20 ml liqueur of your choice
- 50 g chopped hazelnuts or almonds
Necessary equipment
- food film
Method
Coarsely chop up the panettone in a large bowl. Meanwhile, melt the chopped chocolate in a bain-marie.
Now add the chopped dried fruit and melted chocolate to the panettone, and gradually add the remaining ingredients.
You should obtain a fairly smooth and compact mixture.
Transfer the dough onto the table where you have rolled out the foil; shape it into a salami with your hands and then wrap well. Place in the freezer for at least 2 hours, then unmould and sprinkle with icing sugar or cocoa powder to taste.
Pandoromisù
What do you do when in April you still find that pandoro in your pantry? There are two options: you can either dunk it in milk for breakfast or prepare an original Pandoromisu!
A mouth-watering and tempting dessert, which you can also make in delicate single portions by the glass.
Don't worry, it's easier done than said!
Ingredients
- 1 pandoro
- bitter coffee to taste
- 20 ml liqueur to taste
- For the mousse:500 g Greek yoghurt
- 500 ml cream for desserts
- 150 g icing sugar
- 90 ml of bitter coffee
- sugar to taste
- bitter cocoa to taste
Equipment needed
-Electric whisk
First devote yourself to the coffee mousse. In a bowl mix the yoghurt, half the dose of coffee and the icing sugar and whisk with electric whips. In another bowl whip the cream, leaving it slightly soft, and add it by spoonfuls to the yoghurt mixture, stirring slowly from the bottom upwards. Finally add the remaining coffee, continuing to mix.
Finally add the remaining coffee, continuing to mix.
Now you can assemble the cake.
In a large bowl, arrange the slices of pandoro cut 2 cm thick. Cut the slices according to the shape you want to give the cake, whether you want to prepare a single large Pandoromisu or several single portions by the glass.
Mix bitter coffee and your favourite liqueur and brush the pandoro slices with it. Assemble by alternating the pandoro slices with the cream and finish with a sprinkling of bitter cocoa. Let it rest in the fridge for a few hours before serving!