A Holiday Post!
Isn’t it great when simple is beautiful and in this case, also delicious?
You won’t believe how easy and quick this is to make even during the busiest holiday season!
I love the buttery Pandoro, the tart fresh berries, the lightly lemony Mascarpone Cream and sweet blueberry compote! Visit my Instagram page Vanilla Bean Montreal, click on my Christmas Highlight and see how my husband and I teamed up to make this! It’s quite entertaining 😉
- Serving Size: 10 people
- 1 Pandoro
- 450 ml heavy cream (or just buy frozen Cool Whip in a 500ml container)
- 1 Tbsp icing sugar (if using Cool Whip DO NOT add sugar)
- Lemon zest from one lemon
- 1 tsp vanilla extract
- 250 ml Mascarpone Cheese
- 1 Tbsp icing sugar
- 2 cups frozen blueberries (fresh can also be used)
- 2 Tbsp fruit juice
- 1 Tbsp sugar
- 1 Tsp vanilla extract
- 1 Tbsp maple syrup
- 1 Tbsp or two of butter
- Blend the Mascarpone with the icing sugar, using a hand held mixer, until smooth.
- Whip your heavy cream with powdered sugar and vanilla, using again the hand held blender, until stiff peaks form.
- Pour whipped cream into Mascarpone mixture and stir together gently with a rubber spatula until fully incorporated.
- In a saute pan melt butter and add fruit juice.
- Add blueberries and simmer until the blueberries soften, and sauce thickens a bit. Set aside.
- Cut the Pandoro accross the width, into four equal sections
- Starting with the bottom section, spread some of the cream mixture.
- Drizzle some of the blueberry compote onto the cream and feather in with a skewer, creating channels in the cream.
- Top with the next layer of Pandoro, turning it slightly so that the star points end up between those of the bottom layer. Again, top with the cream and blueberries.
- Continue, repeating the steps with the next layer.
- For the top, add generous amount of of the cream mixture and blueberry compote.
- Take a good scoop of the blueberries and make a nice mound on top. Enjoy!
Life hack for tall cakes!
To keep your cake sturdy during transport, stick a long wooden skewer into the top of the cake and push all the way down into the layers. This keeps cake layers from sliding or shifting.