By: Antonella Bonesse, ISDA Contributor

Ingredients

4 slices of pandoro cake, about an inch thick

For filling:

18 oz. of whipped cream

8 oz. of cream cheese

2 tablespoons cocoa powder

2 tablespoons powdered sugar

2-4 tablespoons coffee liqueur

A ribbon to decorate

Instructions

Four 1-inch slices of pandoro, cut horizontally. We use one slice for the base, then take 2 slices and cut them each into four pieces to create 8 wedges. Line a cake ring with the wedges, keeping them vertical. (Refer to photo below)

Wet the pandoro slices with coffee liqueur, and soak the base and edges with a brush.

Now let’s prepare the Pandoro Charlotte Cream.

In a bowl mix together whipped cream and cream cheese, slowly add cocoa powder and powdered sugar with an electric mixer until a smooth and soft cream is obtained.

Spread half the cream on the pandoro base. Then we place a horizontal slice on top and drizzle on liqueur. Spread the rest of the cream on top and level well with a spoon.

Put in the fridge to solidify for about 2-3 hours. Remove the tin cake ring and the Pandoro Charlotte Cake is now solid.

To decorate, cut three strips of parchment paper and place them on the surface. Sprinkle cocoa and gently lift the strips. Here’s how to decorate a cake the easy way! Finally, take a ribbon, tie it around the cake and make a nice bow!

Click here and refer to Antonella’s video to see how it’s done.