Pandoro wafer with ricotta mousse and Nutella®
- Energy Kcal 331
- Carbohydrates g 35.7
- of which sugars g 27.4
- Protein g 7.5
- Fats g 17.6
- of which saturated fat g 8.31
- Fiber g 2.8
- Cholesterol mg 155
- Sodium mg 46
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 10 min
- Serving: 6
- Note + the cooling time for the mousse (at least 2 hours)
PRESENTATION
Golden Pandoro wafer with ricotta mousse and Nutella dessert delivers soft, light and airy layers that look just as nice as they taste. Right away, chocolate and creamy ricotta flavors compete for attention, making every slice a DELICIOUS blend that’s hard to pass up. Pandoro wafer acts as the base, its moist texture and gentle sweetness balancing the richness of Nutella – you get that classic, chocolatey bite with every single portion. Perfect for family parties, cozy evenings, or whenever a no-bake dessert is what you need, this holiday pick is always a winner for Italian dessert recipes. There’s an unmistakable festiveness here, with pretty, tall stacks that show off ricotta mousse and shiny ribbons of Nutella...even without fancy toppings, the presentation stands out, though a handful of berries or some edible flowers makes things extra special for those looking at festive cake ideas. Easy to customize, great for making memories—really just what holiday desserts (or any family gathering!) call for.
Families LOVE how this serves up the ultimate mix of indulgence and convenience—a must in quick chocolate mousse recipes and an all-star in Nutella recipes built for easy dessert recipes. Since there’s no baking needed, you get to keep things simple and stress-free during busy holidays or weeknights, letting you focus on those everyday moments instead of fuss. This Pandoro dessert is enormously versatile—pairs perfectly with ice cream, coffee, or a scoop of fruit, so everyone at the table can find something to enjoy (always works for picky eaters—that’s a tip from our kitchen!). The sweet and creamy filling appeals to adults as much as kids, while the fluffy texture makes it feel like a treat—but never too heavy. Customize it with chocolate chips, a scatter of chopped nuts, or a dash of cocoa—there’s space for every family’s style, and it’s a RELIABLE hit wherever it goes. No matter the celebration or weeknight need, the Pandoro wafer with ricotta mousse and Nutella combo delivers all the comfort, fun, and sweetness busy home bakers want—without any hassle. Simple pleasure, plenty of great flavor, and always a reason for just one more piece.
INGREDIENTS
- Ingredients for 6 wafers
- Nutella® 4 ½ tbsp (90 g)
- Pandoro pastry 6 slices
- for the ricotta mousse
- Cow's milk ricotta cheese 2 cups (150 g)
- Fresh liquid cream 0.42 cup (100 g)
- Sugar 3 ¼ tbsp (40 g)
- Water 1 tsp (15 g)
- Egg yolks 2
- Gelatin in sheets 0.25 oz (7 g)
- for the red fruit sauce
- Raspberries 0.3 cup (40 g)
- Currants 4 tsp (20 g)
- Sugar 5 tsp (20 g)
- Water 1 tsp (5 g)
- for garnish
- Raspberries to taste
- Currants to taste
- Edible flowers to taste
How to prepare Pandoro wafer with ricotta mousse and Nutella®
To make the pandoro wafer with ricotta mousse and Nutella®, first soak the gelatin in cold water, then prepare the syrup: pour 0.5 oz of water into a small saucepan, add 1.4 oz of sugar 1 and bring the mixture to a temperature of 250°F. Place the egg yolks in a bowl and beat them with an electric mixer 2, then pour in the sugar syrup in a steady stream 3
and continue beating the mixture until it cools 4: this way you will have obtained a pate à bombe. Now heat about 0.7 oz of cream, squeeze the gelatin sheets and dissolve them in the hot cream 5, stirring carefully. Sift the ricotta into a bowl, pour the cream and gelatin mixture into the bowl 6 and work everything with a whisk or spatula.
Add the remaining cream (about 2.8 oz) 7 and mix again to combine everything. Now add the obtained mixture to the pate à bombe 8, gently folding with a spatula from bottom to top to incorporate it 9. Cover the bowl with plastic wrap and chill the ricotta mousse in the refrigerator for at least 2 hours.
In the meantime, you can prepare the red fruit sauce: pour the sugar, raspberries 10, redcurrants 11, and 0.2 oz of water 12 into a saucepan
and cook briefly, just enough to dissolve the sugar 13. Transfer the sauce into a tall, narrow container and blend with an immersion blender 14, then strain it through a fine-mesh sieve 15 and set aside.
After the mousse chilling time, you can focus on assembling the dessert: cut the pandoro into horizontal slices about 0.4 inches thick 16 and use a 3.5-inch diameter pastry cutter to make discs 17. Place the pandoro discs on a hot pan and lightly toast them on both sides 18.
Once cooled, spread each pandoro disc with 0.5 oz of Nutella® 19, place them on a serving plate, and brush the plate with the red fruit sauce 20. Add a quenelle of ricotta mousse on top of the pandoro wafer 21
and garnish with a raspberry and a sprig of redcurrants 22. Finally, decorate the plate with edible flowers 23: your pandoro wafer with ricotta mousse and Nutella® is ready to be served 34!