Pandoro Trees with Custard Cream and Red Currants

Name: Pandoro Trees with Custard Cream and Red Currants
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: Pandoro pastry small 2; Currants 2 sprigs; Powdered sugar for dusting to taste; Whole milk 1 cup; Sugar 0.375 cup; Cornstarch or rice 3 tbsp; Egg yolks 3; Cinnamon sticks 1; Orange peel ½

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Vegetarian

Difficulty: Very easy
Prep time: 20 min
Cook time: 10 min
Makes: 2 pieces
Cost: Low
Note Plus cooling time for the custard cream

PRESENTATION

Rich golden color instantly stands out with this Italian Christmas dessert—the Pandoro tree layered high with moist, creamy custard and plenty of red currants for that festive pop of color. Soft and fluffy inside, this traditional Italian holiday cake looks beautiful on the table, impressing guests with its shiny shape and star-stacked presentation. Families often enjoy the sweet blend of cake and cream, while the slightly tart red currants add just enough zing to balance each bite. Great for big holiday dinners or quiet afternoons with coffee, a slice of this golden bread makes any Christmas or New Year's get-together instantly feel a bit more cheerful (honestly, it always looks AMAZING on any dessert spread). The pretty, layered look makes every gathering seem special, while those shiny berries and gentle dusting just make it all look so inviting.

Busy home cooks appreciate this easy pandoro cake for its reliability—always good, always loved by both kids and adults. With simple jazzed-up decorations like sprigs of red currants or a light touch of raspberry jam, it's easy to adjust for different family tastes, from more classic to extra festive with only a few changes (which is nice when you've got picky eaters or last-minute guests). Works great as a centerpiece dessert or as a sweet snack during holiday visiting...because let's face it, everyone always wants just one more bit of creamy, fruity cake. Versatile serving options (a little extra mascarpone cream, extra currants, even more layers if you want) mean it fits wherever—nice for office parties, Christmas Eve, New Year's brunch, even weekday treats just to brighten things up. Friendly advice? This Italian Christmas dessert feels both special and approachable—a real winner for anyone who likes a bit of holiday tradition with the kind of DELICIOUS, reliable flavors home bakers love.

INGREDIENTS

Ingredients for 2 small trees: Pandoro pastry 2 - small; Currants 2 sprigs; Powdered sugar to taste - for dusting

for orange and cinnamon custard cream: Whole milk 1 cup (250 g); Sugar 0.375 cup (75 g); Cornstarch 3 tbsp (25 g) - or rice; Egg yolks 3; Cinnamon sticks 1; Orange peel ½

Preparation

How to prepare Pandoro Trees with Custard Cream and Red Currants

To prepare pandoro trees with custard cream and currants, start with the cream, which you can flavor with orange and cinnamon: take the orange, wash it, and dry it, then peel it, trying to take only the outer zest and not the more bitter white part 1. Pour the milk into a small saucepan and turn on low heat, then add the cinnamon stick and orange zest 2 and bring it to a simmer. At this point, turn off the heat, cover the saucepan with plastic wrap, and let it cool down: this way, the aromas will not disperse. Meanwhile, in a large bowl, pour the egg yolks (with the leftover egg whites, you can make crunchy meringues or cat tongues!) and whisk them together with the granulated sugar with a hand whisk 3.

When you have obtained a smooth and fluid mixture, gradually add the cornstarch, sifting it directly into the bowl 4, and mix again to absorb it. Now remove the plastic wrap from the saucepan with the milk, discard the orange zest and cinnamon stick, and temper the egg yolk, sugar, and cornstarch mixture with a little milk. Mix 5 and transfer the entire mixture to the saucepan with the milk 6. Turn on the heat to low and continue stirring with the whisk until the cream thickens: it will only take a few minutes.

Then pour the cream into a wide and shallow dish and let it cool at room temperature, then cover with contact plastic wrap and put in the refrigerator to chill 7. When the cream is cold, you can transfer it to a piping bag. Meanwhile, cut the pandorinos into slices, starting from the bottom (8-9) until you reach the top.

Cut out the base with a star-shaped biscuit cutter 10. Then fill the next slice with custard cream, using the piping bag and filling the entire surface well 11: this will be the base of your pandoro tree. Then place the next slice on top 12 and continue alternating layers of custard cream with pandoro until you create the shape of a small fir tree.

Finish with a dollop of custard cream 13. Dust with powdered sugar both the star 14 and the currants, deseeded in a small bowl 15.

Gently place the star on top of the pandorino 16 and the currants all around 17. Repeat the steps for the other pandoro and bring your pandoro trees with custard cream and currants to the table to celebrate together 18!

Storage

Store the pandoro trees in the refrigerator covered for up to one day, preferably without powdered sugar.
You can indeed prepare them in advance and take them out of the refrigerator a few minutes before serving, sprinkle the star and currants with powdered sugar before decorating, and bring them to the table.

Freezing is not recommended.