How to make the sweet dessert panettone
Culinary adventurist, Christian Pritchard shares his tips for the perfect panettone this holiday season!!
decorating pandoro christmas cake????
Chef Anthony Telford: Alcoholic Panettone
Chef Anthony Telford, on Channel Ten’s 9AM with David & Kim, bakes a panettone filled with ice cream, soaked in limoncello, and drizzled with chocolate sauce.
Easy Dessert Recipe Panettone Berry
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Easy Dessert Recipe - Bauli Panettone Berry Trifle - 10 Minute Quick Italian Dessert Ideas.
Sometimes it's a race getting dessert on the table. Chef Luca Manfe shares his quick and easy recipes that will beat the clock and allow you to make a homemade dessert in 10 minutes, or less.
This is an Italian take on the trifle using Bauli Panettone. For more about Bauli Panettone Di Milano, click here:
It’s time to make dessert the Italian way with Bauli.
Panettone Trifle Recipe
Ingredients for the Bauli Panettone Berry Trifle:
1 Panettone
2 cups of Raspberries Berries (red fruit)
1 cup of sugar
4 tbsp Marsala
1 cup Mascarpone
2 cups Custard cream
2 tsp Vanilla extract
2 cups Fresh cream
Directions:
Cut the Panettone cake into slices eliminating all of the upper crust.
Then cut into cubes and place the cut Panettone in glasses.
Pour the raspberries or red fruits into a bowl then marinate with lemon juice, 250 ml sugar and 4 tbsp Marsala wine in a saucepan.
First cook over medium heat until the sugar is dissolved.
Add the Marsala and remove from heat to cool.
Whisk the 250 ml mascarpone cheese until creamy then gradually add in the 500 ml cream and 2 tsp vanilla extract, stirring constantly to properly combine all the ingredients.
Whip cream in so that it is soft.
Dial the trifle lays flat on the bottom of the cup a layer of cake followed by a layer of red fruits and a layer of mascarpone cream.
Finish with whipped cream and add some red fruit.
Put the trifle in the refrigerator for at least an hour.
After one hour, it will be ready to serve.
Ingredients for the Mascarpone Cream:
1 cup chilled whipping cream
1/2 cup mascarpone cheese
1/4 cup sugar
1/2 teaspoon vanilla
1/2 cup milk
Directions:
In a stand mixer combine mascarpone, heavy cream, sugar and vanilla in a large metal bowl.
With an electric mixer on high, beat until the mascarpone cream starts to seize and thicken.
Turn mixer speed to low and slowly drizzle in milk, beating until well combined.
Keep in a sealed container in the refrigerator for up to a week.
TORTA DI PANDORO CON CREMA ALLA CURCUMA - pandoro cake
La torta di pandoro con crema alla curcuma è un goloso ed innovativo modo per consumare eventuale Pandoro (oppure panettone) che avete ancora in casa. Otterrete una torta morbida, facile e veloce da preparare e presentare a fine pasto. Considerate anche le lunghe scadenze di pandoro e panettone potete anche decidere di conservare questa ricetta per sfruttarla in occasioni di feste in un prossimo futuro. Come si può notare dal taglio della torta, il dolce è morbido e bagnato perfettamente. Abbiamo scelto di farcire con una crema alla curcuma per realizzare un dolce diverso,ma potete anche farcire con altra crema a vostro gusto. Stesso discorso vale per la decorazione finale. Noi abbiamo scelto dei canditi ma potete anche optare per scaglie di cioccolato, mandorle o nocciole ecc... Vi piace la nostra idea? Fatecelo sapere in un commento
INGREDIENTI
2 bicchieri di latte (400 ml)
1 radice di curcuma
2 tuorli
50 gr zucchero
35 gr farina 00
Pandoro
Amarene + sciroppo q.b.
zucchero a velo
bagna alchermes
cedro candito
rosa di ostia
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Pandoro cake with turmeric cream is a delicious and innovative way to consume any Pandoro (or panettone) that you still have at home. You will get a soft cake, easy and quick to prepare and present at the end of the meal. Consider also the long maturities of pandoro and panettone you can also decide to keep this recipe to exploit it on festive occasions in the near future. As can be seen from the cut of the cake, the cake is soft and perfectly wet. We have chosen to fill with a turmeric cream to make a different dessert, but you can also fill with other cream to your taste. Same goes for the final decoration. We have chosen candied fruit but you can also opt for chocolate chips, almonds or hazelnuts etc ... Do you like our idea? Let us know in a comment
INGREDIENTS
2 glasses of milk (400 ml)
1 turmeric root
2 yolks
50 gr sugar
35 gr 00 flour
Pandoro
Black cherries + syrup to taste
icing sugar
bagna alchermes
candied citron
pink of ostia
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Pandoro-Torte mit Kurkuma-Creme ist eine köstliche und innovative Art, Pandoro (oder Panettone) zu konsumieren, die Sie noch zu Hause haben. Sie erhalten einen weichen Kuchen, der am Ende des Essens einfach und schnell zubereitet und präsentiert werden kann. Berücksichtigen Sie auch die langen Reifezeiten von Pandoro und Panettone. Sie können sich auch dazu entschließen, dieses Rezept beizubehalten, um es in naher Zukunft zu festlichen Anlässen zu verwenden. Wie aus dem Schnitt des Kuchens ersichtlich ist, ist der Kuchen weich und perfekt nass. Wir haben uns entschieden, eine Kurkumacreme zu verwenden, um ein anderes Dessert zuzubereiten. Sie können aber auch andere Cremes nach Ihrem Geschmack verwenden. Gleiches gilt für die endgültige Dekoration. Wir haben kandierte Früchte ausgewählt, aber Sie können sich auch für Schokoladenstückchen, Mandeln oder Haselnüsse entscheiden. Gefällt Ihnen unsere Idee? Lass es uns in einem Kommentar wissen
ZUTATEN
2 Gläser Milch (400 ml)
1 Kurkuma-Wurzel
2 Eigelb
50 gr Zucker
35 gr 00 Mehl
Pandoro
Schwarzkirschen + Sirup nach Geschmack
Puderzucker
bagna alchermes
kandierte Zeder
rosa von ostia
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ALTRE RICETTE DI TORTA CON CREMA
TORTA SFOGLIATA DI MELE E CREMA VELOCISSIMA
TORTA DI RICOTTA E BUDINO - Kasekuchen ricetta torta al formaggio tedesca
SBRICIOLATA DI MELE E CREMA PASTICCERA
#tortadipandoro #tortapandoro #pandoro
Easy Panettone Tiramisu
Use store-bought panettone to lend this classic, Italian dessert some festive flair. Easy, delicious and guest-worthy.. the perfect ending to your special, holiday meal.
Easy Panettone Tiramisu Recipe
Prep time: 10 min
Chill time: 4 hr
Total time: 4 hr 30 min
Serves: 24
1 (800 g) panettone or pandoro bread
1 cup (250 mL) 35% whipping cream
1 tub (475 g) mascarpone cheese
1/2 cup (125 mL) icing sugar
2 cups (500 mL) brewed coffee, such as Sensations by Compliments Ciao Roma Dark Roast, cooled
1 oz (30 g) Sensations by Compliments Semi-Sweet Baking Chocolate
Directions:
1. Cut panettone into 1 x 5-in. (2.5 x 12-cm) fingers. Set aside. In bowl, beat whipping cream to stiff peaks. In separate large bowl, beat mascarpone cheese with icing sugar until light and fluffy. Gently fold whipped cream into mascarpone mixture until combined.
2. Place the coffee in a shallow dish. Working with half the panettone fingers for the first layer, quickly dip each one in the coffee then lay them, side by side, in bottom of 9 x 13-in. (3-L) baking dish (or after laying panettone fingers in dish, brush with coffee). Spread half the mascarpone mixture evenly over top. Repeat the two layers once more. Finely grate chocolate overtop.
3. Cover and refrigerate at least 4 hr. or overnight.
Tips:
• Spike coffee with amaretto, sambuca, coffee or chocolate liqueur.
• Substitute panettone with 36 ladyfingers (18 per layer) and use 3 cups (750 mL) brewed coffee for dipping the ladyfingers, also called savoiardi cookies.
Always follow safe food handling instructions listed on the Health Canada website - Food Safety Tips
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