Passionfruit and Raspberry Pandoro
A towering pandoro is always an eye-catching crowd-pleaser, especially when paired with a tangy passionfruit cream and plump raspberries. We’ve used the large Loison Pandoro Classico which is ample to feed a crowd, but if using the smaller 500g pandoro just halve all the ingredients.
Ingredients
250ml orange juice
2 Tbsp sugar
1 bottle Farro passionfruit lime sauce
250g mascarpone
250ml cream
2 Tbsp Fresh As passionfruit powder
1 large Loison pandoro classico (includes a packet of vanilla icing sugar)
2 punnets fresh raspberries
Icing sugar, for dusting
Method
Place the orange juice and sugar into a saucepan. Bring to a simmer and cook gently for 5 minutes. Add 125ml of the passionfruit lime sauce to the juice and stir to combine. Cool before using. This can be made a day or two ahead.
In a large bowl, place the cream, mascarpone, passion fruit powder, and the vanilla icing sugar from the pandoro packet. Lightly whip to a firm peak.
Carefully cut the pandoro into slices horizontally with a serrated knife. Each slice should be approx. 2-3 cm thick, so you have 7 slices total.
To assemble, smear a small dollop of mascarpone mix onto your serving platter, then top with the bottom slice of the pandoro. Dust with a little icing sugar and drizzle with some of the passionfruit orange syrup. Smear a good dollop of the mascarpone over the layer and place a raspberry on each of the star points (or scatter inside if you prefer).
Repeat with the remaining pandoro slices, from largest to smallest, angling them so that the star points sit within the gaps of the layer below. Finish with a final dusting of icing sugar and serve any extra berries and the remaining passionfruit lime sauce alongside.