CHRISTMAS MENU #4: PANDORO WITH POURED ON COFFEE, EGGNOG & CHOCOLATE GANACHE

Last but not least they say. And we tell ourselves too, giving this gem that will make your Christmas even sweeter. Do you know the film “Simply Irresistible” (Mark Tarlov, 1999)? Surely you have seen even if you haven’t focused on the title: in short, it’s the story of a girl who’s able to convey his emotions in the diners through the dishes she cooks. So, if this really pleasant comedy was reality, with this dessert you would surely fall in love. But try doesn’t harm you. It doesn’t harm even get into temptation of this delight: I put the Pandoro that makes you feel immediately in a party, coffee for the sprint that should never be lacking, the eggnog to warm the heart and chocolate for dipping in pure pleasure. You just have to put the spoon in it.

PS: All my warmest wishes for a Christmas filled with peace and love (but also of sex, drugs & rock n ‘roll).

INGREDIENTS (SERVES 8)

• Pandoro 
• Cofee 
• 250 gr. of dark chocolate 60%
• 250 gr. of fresh cream
• 30 gr. of  salted butter
• 6 egg yolks
• 120 gr. of sugar
• 70 gr. of Vov or Marsala 
• raspberries and currants 

“Please, Kate, one cup of coffee. You can always go to Paris. Just, please, not tonight.” (The family man, Brett Ratner, 2000)

PROCESS

Start from the chocolate ganache. I state that, despite the classic preparation provides mounted cream, in this case I decided to leave the cream smooth, without mount it with whips. We heat the cream, turn off when it reaches a boil, and then add the pieces of butter. Chop the chocolate and add to the hot cream, stir and after a while you’ll get a smooth and shiny chocolate cream. Put it aside and let it cool for a while.

Now turn to zabaglione. Beat the egg yolks with the sugar until they become light and fluffy. You should do this directly in a metallic bowl suitable for the subsequent firing in a water bath. Once the yolks are well mounted add flushing Vov or Marsala of your choice. Now bake in a water bath (at low heat, the water must never boil), stirring constantly with a whisk for 10 to 15 minutes, until it is thick and smooth.

Let the coffee, cut the Pandoro into pieces and so you just have to dial the dessert: proceed in layers, starting with the chocolate ganache, then we put on chocolate the Pandoro wetting it with a few teaspoons of coffee. We proceed with the eggnog and continue to alternate creams and Pandoro for at least three layers. We complete with currants and raspberries and a dusting of powdered sugar.

Photography: Sara Cartelli.
© The Eat Culture.