A fabulous Christmas Dessert: Delizie al pandoro e pistacchio - Pandoro and Pistachio Delight

Pandoro or panettone? In Italy, this triggers a big debate which of these two desserts is to be served at Christmas dinner. This year, however, the Istituto del Gelato Italiano and Sonia Peronaci propose a recipe based on pandoro and ice cream. A reinterpretation of a classic traditional Christmas dessert to make a truly refined dessert based on pistachio and pandoro flavored ice cream, covered with an irresistible penguin icing, for a spectacular effect.


For the syrup: put the water, sugar and vanilla extract in a saucepan and bring to the boil, stirring until the sugar has completely dissolved. Then turn off the heat and let it cool.

For the bases: cut the pandoro into 5 mm thick horizontal sections. Then cup them so as to obtain 6 8.5 cm discs and 6 7 cm discs. Take the largest discs and use them to line as many hemisphere molds with a diameter of 7 cm and a height of 3.5 cm, then moisten them with the prepared syrup.

For the filling:  take the pistachio ice creams, remove the wooden sticks and chop them coarsely with a knife; then, use them to fill the domes covered with pandoro and close everything with the smaller pandoro disks, also moistened only on one side with the syrup, ensuring that this remains towards the inside of the cake. At this point put everything in the freezer to freeze for 2 hours.

 For the penguin icing: melt the chocolate together with the cocoa butter in the microwave or in a bain-marie. Mix the two dissolved ingredients well and also add the sunflower seed oil and chopped pistachios, mixing with a whisk. Wait for the temperature of the icing to drop to 30-32* and dip your frozen sweets one by one with the top down and then turn them in the icing with a spatula or fork so as to cover them completely. Let the excess icing drip off, arrange the delicacies on a wire rack placed on a baking tray, then place them in the freezer on a tray lined with baking paper to cool for 10 minutes so that the covering hardens.


The pandoro and pistachio delizia is now ready to be enjoyed, or to be kept in the freezer and enjoyed later.

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