Nonna Romana Sciddurlo’s Pandoro Christmas Tree Cake with Limoncello Cream

Name: Nonna Romana Sciddurlo’s Pandoro Christmas Tree Cake with Limoncello Cream (Albero di Pandoro con Crema al Limoncello)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1¾ cups plus 2 tablespoons (450 ml) whole milk; ½ cup (120 ml) heavy cream; 1½ cups (300 g) sugar; ¾ cup (90 g) cornstarch; 1 teaspoon vanilla extract; 10 large egg yolks; Peel of 1 lemon, in 1 long piece; 1 store-bought pandoro; 1 cup (240 ml) limoncello liqueur; Fresh berries, for decorating (you can also use candied cherries, if you like), plus more for garnish; Fresh berries, for decorating (you can also use candied cherries, if you like), plus more for garnish; Confectioners’ sugar, for dusting

Albero di Pandoro con Crema al Limoncello

Preparation info

Yield:
8 to 10
servings

Difficulty
Easy
Ready in
30 min

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

If you’re looking for a showstopping Christmas dessert, then look no further than this Christmas tree cake. Pandoro is a classic leavened cake from northern Italy that many Italians enjoy from Christmas to New Year’s Day. Its lovely star shape is perfect for layering with some delicate pastry cream that Nonna spikes with limoncello, for a dessert that can double as a gorgeous table centerpiece.

Ingredients

Europe
Italy
Cake
Dessert
Vegetarian
New Year
Christmas

Ingredients

Method