This Pandoro tree dessert is a STUNNER yet requires no baking. Say hello to your new go-to Christmas dessert!
This recipe comes from a Christmas I spent in Italy many years ago. My friend made it one night for a party. As soon as I tried it I was in heaven. The main ingredients besides the pandoro are nutella and whipped cream, so how can you go wrong?
Everyone that sees it says it reminds them of a Christmas tree, so I call it the Pandoro Christmas tree! This recipe is so simple (no baking required), and it’s guaranteed to be a hit at parties, both for its striking presence and magnificent flavor. It’s become a tradition for Christmas day festivities around here, and I’m definitely not complaining!
What I love about this recipe is that it’s so easy to make! There’s no baking involved, yet it still makes a statement for any holiday gathering.
What is Pandoro?
Pandoro is a traditional Italian dessert served at Chirstmas time. It is a moist, sweet bread-like pan that is baked in a star-shaped pan that gives it its distinct shape. It literally means golden bread (pan d’oro), because it’s made with egg yolks with gives it that deep golden yellow color.
What is the Difference Between Pandoro and Panettone?
Origins – Panettone originated in Milan, Pandoro originated in Verona.
Appearance – Panettone is tall and some-shaped. Pandoro is also tall, but star-shaped.
Ingredients – Panettone is made with flour, sugar, egg yolks, butter, raisins, and candied citrus fruit. Pandoro is more simple, made with flour, butter and eggs.
Texture – Panettone is generally slightly more dense than pandoro. Pandoro is lighter and fluffier than panettone.
What does Pandoro Taste Like?
It has a light and delicate flavor to it, and almost tastes like a very sweet bread. One flavor does not overpower the other, since the flavors pf the butter, sugar, flour and eggs are all quite mild and balanced.
Step by Step Process on How to Make Pandoro Tree:
Cut the pandoro into 7-8 horizontal layers, starting from the bottom and ending at the top. A pandoro will have a dark layer at the bottom, almost like a thin crust. I cut this “crust” off (photo 1)
In the bowl of stand mixer fitted with the whisk attachment, add the whipping cream, sugar and vanilla extract. Whip until stiff peaks form (photo 2)
Add the nutella to a microwave-safe bowl and microwave for approximately 30 seconds, or until soft and easily spreadable (photo 3)
Start with the first (bottom) layer of the pandoro. Add nutella to it. Then top with whipped cream.
Top the whipped cream with the next layer of pandoro and rotate the layer slightly, so the points don’t match. This will give it its Christmas tree shape. Top with nutella and whipped cream again. Repeat for all layers (photos 4 & 5)
Top the top layer with whipped cream, and top with fresh flowers (photo 6)
How to Cut the Pandoro:
When ready to cut the pandoro Christmas tree cake, start at the top but cut in slices only down 3-4 layers. Cut this whole tier into slices. Then start on the next set of layers, and cut in the same way.
Other Pandoro Tree Fillings to Try:
I learned to make this dessert with nutella and whipped cream, but I’ve seen many other variations and flavors used:
- Tiramisu filling – whipped mascarpone, sugar, san marzano liqueur and espresso, topped with cocoa powder
- Limoncello cream
- Pistachio cream
- Gelato (how delicious would this be?)
Alternative Ways to Decorate the Pandoro Tree:
I added fresh flowers to the top of the pandoro, but you can do something different if you’d like. Here are some ideas:
- Add amarena cherries to the tips
- Pipe little whipped cream rosettes on the tips
- Add smarties or m&ms to the tips to make it look like a real Christmas tree!
- Layer the top tier with nutella, and then pipe with whipped cream rosettes
- Add little silver candy balls to the tips
Top Tips to Make Pandoro Christmas Tree Cake:
- To help cut the pandoro into even layers, I first lined toothpicks up the pandoro and used them as a guide for each layer
- Use a serrated knife to cut the pandoro
- Pandoro comes with a thin black “crust” at the bottom. Cut this off, as it is slightly bitter.
- You can cut this pandoro into 8 layers as I did, but have also seen it cut into 5 layers. If you cut it into less layers, you will just have to adjust the amount of nutella and whipped cream used.
Other Italian Christmas Desserts You Might Like:
- Pandoro Tiramisu
- Panettone French Toast (Breakfast dish)
- Struffoli (Italian Honey Balls)
If you’ve tried making this Pandoro Christmas Tree Cake, or any other recipe on the blog please let me know what you thought of it, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, and PINTEREST to see more delicious food and what I’ve been up to.
Pandoro Christmas Tree Cake with Nutella and Whipped Cream
This pandoro cake requires NO BAKING, yet it is still a showstopper for any holiday event. Layered with nutella and whipped cream, it's sure to please all your guests, even the picky ones!
Ingredients
- 1 pandoro (700g)
- 1 3/4 cups nutella
- 3 cups whipping cream
- 3 tbsp sugar
- 1/2 tbsp vanilla extract
Instructions
-
Cut the pandoro into 7-8 horizontal layers, starting from the bottom and ending at the top. A pandoro will have a dark layer at the bottom, almost like a thin crust. I cut this "crust" off.
-
In the bowl of stand mixer fitted with the whisk attachment, add the whipping cream, sugar and vanilla extract. Whip until stiff peaks form.
-
Add the nutella to a microwave-safe bowl and microwave for approximately 30 seconds, or until soft and easily spreadable.
-
Start with the first (bottom) layer of the pandoro. Add nutella to it. Then top with whipped cream.
-
Top the whipped cream with the next layer of pandoro and rotate the layer slightly, so the points don't match. This will give it its Christmas tree shape. Top with nutella and whipped cream again. Repeat for all layers.
-
Top the top layer with whipped cream, and top with fresh flowers.
Recipe Notes
- To help cut the pandoro into even layers, I first lined toothpicks up the pandoro and used them as a guide for each layer
- Use a serrated knife to cut the pandoro
- Pandoro comes with a thin black "crust" at the bottom. I cut this off, as it is slightly bitter.
- You can cut this pandoro into 8 layers as I did, but have also seen it cut into 5 layers. If you cut it into less layers, you will just have to adjust the amount of nutella and whipped cream used.
- Storing the pandoro tree - I usually make my pandoro the day I plan on serving it, and store it in the fridge. If it doesn't fit in your fridge, you can store it in a cool place like the garage.
- 30 minutes before serving, I like to take the pandoro tree out of the fridge so it comes to room temperature - I then cut it and serve it.
- Storing leftovers - I store them in the fridge and once again take them out about 30 minutes before I'm ready to eat them.
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