Limoncello Pandoro Log with Chocolate Cream
Procedure
Ingredients · Servings 6
- 1 g Pandoro 750
- 300 g Creamy chocolate
- Speculos biscuits
Method · 40 min
- A modern way to make the classic end-of-year Christmas log cake, I recycled a Limoncello Pandoro and a silicone mold covered with...
- A modern way to make the classic end-of-year Christmas log cake, I recycled a Limoncello Pandoro and a silicone mold covered with...
- A modern way to make the classic end-of-year Christmas log cake, I recycled a Limoncello Pandoro and a silicone mold covered with...
- A modern way to make the classic end-of-year Christmas log cake, I recycled a Limoncello Pandoro and a silicone mold covered with...
For the chocolate cream, you can find it in my recipe: Angel Food Cake with Chocolate Cream.
Fill the inside walls of a silicone mold with the chocolate cream.
Cut the Pandoro into horizontal slices and cut out disks the size of the silicone mold. Place them in the cream, spreading a little on one side where the next Pandoro disk will be inserted, and continue until the mold is filled.
Spread the remaining cream over the surface of the Pandoro and top with the speculoos biscuits (or other biscuits of your choice), then place in the freezer for at least 4 hours.
