Pandoro and coffee cups

Name: Pandoro and coffee cups
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: Pandoro pastry 6.2 oz; Coffee ½ cup; Mascarpone cheese 1 cup; Fresh liquid cream 1 cup; Powdered sugar &frac13; cup; Gelatin in sheets 0.3 oz; Powdered coffee to taste; Coffee beans 8; Powdered coffee to taste

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308

Calories per serving

Energy Kcal 308
Carbohydrates g 17.3
of which sugars g 11.3
Protein g 5.2
Fats g 34.3
of which saturated fat g 14.01
Fiber g 0.8
Cholesterol mg 80
Sodium mg 46

Difficulty: Easy
Prep time: 20 min
Serving: 8
Cost: Very low
Note More time for the cups to cool

PRESENTATION

Pandoro and coffee cups bring a fresh twist to the classic Italian Christmas bread from Verona, right in Veneto's heart. So here's the thing: During the holidays, Italian homes are packed with sweets, but this pandoro recipe really shines. It makes soft, tender pandoro into something super tasty. I mean, it blends creamy mascarpone and whipped cream with a coffee hint—kind of like tiramisù.

Served in cute little coffee cups or maybe your favorite ceramic espresso mugs, this dessert layers up to be moist, sweet, and just enough coffee-flavored to really wake up your taste buds. And listen, in Veneto, Christmas dessert creativity is everywhere. This dish shows how pandoro gets a special twist. In Italy, it is not unusual to swap tiramisù's sponge with pandoro cake slices, giving it a richer, golden feel.

As Christmas nears, families often end up with extra pandoro—so why not get creative? The combo of creamy, coffee-infused filling and airy bread makes every bite super cozy and satisfying, especially after a big holiday meal. Pretty much a must-try.

Throughout northern Italy, you’ll find endless variations, but the main idea? Make the most of leftover festive bread in those cute coffee cups. Try different mascarpone mixes or add a sprinkle of cocoa on top for fun. It's more than tradition—it's about good times with friends and family, sharing a unique twist on a traditional Italian dessert, and ensuring no delicious pandoro goes to waste. This dessert really has that Italian culinary spirit, where old favorites get a new life, bringing joy and warmth to every festive gathering. Seriously good.

INGREDIENTS

308

Calories per serving

for 8 cups: Pandoro pastry 6.2 oz (175 g); Coffee ½ cup (100 ml); Mascarpone cheese 1 cup (250 g); Fresh liquid cream 1 cup (250 ml); Powdered sugar ⅓ cup (50 g); Gelatin in sheets 0.3 oz (8 g); Powdered coffee to taste

for decoration: Coffee beans 8; Powdered coffee to taste

Preparation

How to prepare Pandoro and coffee cups

To prepare the pandoro and coffee cups, first make the mascarpone and cream mixture: in a well-chilled bowl, pour the cream, also well-chilled 1, the mascarpone, and the sifted powdered sugar 2. Whip everything with an electric mixer 3.

When the mixture is well whipped 4, place it in the fridge to rest; in the meantime, soak the gelatin in cold water for about 10 minutes 5 and prepare 3.4 fl oz of coffee with the moka pot. After this time, squeeze the gelatin well and add it to the still hot coffee 6; stir to dissolve the gelatin well and let the mixture cool to room temperature.

Take the mascarpone cream again and set aside two spoonfuls that will be used for the final decoration of the cups: we transferred it directly into a piping bag with a star nozzle 7. Add the cooled coffee to the remaining cream 8 and mix to combine. Add a pinch of coffee powder to the cream: a small tip of a teaspoon is enough, but if you like, you can add more 9. The cream should be homogeneous and soft.

At this point, from slices of pandoro about 0.39 inches thick, cut out the base of the cups with a pastry cutter about 1.97 inches in diameter 10 (the diameter and height of the base can vary depending on the cup you use, adjust accordingly). You can also compose the base with crumbled pandoro. Place the pandoro at the bottom of your cups 11 and cover it with a ladle of coffee cream 12; you can also alternate more slices of pandoro with the cream.

To finish, squeeze a dollop of cream with the piping bag in the center of the cups 13 and place a coffee bean on top of it 14. Dust the cups with a pinch of coffee powder 15 and voilà: your pandoro and coffee cups are ready to be enjoyed!

Storage

You can freeze the pandoro and coffee cups and take them out of the freezer a couple of hours before serving them (leaving them in the refrigerator). The cups can be stored for 2-3 days in the refrigerator.

Advice

For the base, you can also use leftover panettone and add chocolate chips to the mixture.
For an extra touch, you can moisten the pandoro base with a few drops of coffee or liquor.
You can also dust the cups with unsweetened cocoa powder.
You can propose these cups also in a chocolate variant: simply melt 100 g of dark chocolate in 3.4 fl oz of milk, wait for it to cool slightly, and add it to the cream, following the recipe.

For the translation of some texts, artificial intelligence tools may have been used.