Italian Pandoro filled with dark and white chocolate creams

An easy and quick idea to use the leftovers from Christmas and NYE 🙂

Filled Pandoro
  • Preparation: 30 Minutes
  • Cooking: Minutes
  • Difficulty: Very easy
  • Servings: 6 people
  • Cost: Cheap


  • 1 Italian Pandoro
  • 500 ml fresh cream
  • 250 g dark chocolate
  • 250 g white chocolate
  • 5 cups Italian espresso
  • q.s. vanilla essence
  • 1 spoon unsweetened cocoa powder


    • – melt the two chocolates in a bain-marie in two separate saucepans;
    • – meanwhile whip the fresh cream with the vanilla essence;
    • -mix half whipped cream with black chocolate, and the other half with white chocolate;
    • – slice the Pandoro horizontally;
    • – put the base aside;
    • – take the second slice from the bottom, and make a cross-shaped incision;
    • – take a metal ring the same size as the Pandoro base, and place the base on the bottom;
    • – now stuck to the edges of the base the 4 arrows obtained from the previous incision;
    • – wet the Pandoro base with espresso coffee;
    • – pour the dark chocolate cream;
    • – cover with a slice of Pandoro;
    • – wet it with espresso coffee;
    • – top and decorate with the white chocolate cream;
    • – sprinkle cocoa powder on top;
    • – keep refrigerate till you serve it


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