Pandoro Christmas Tree Cake (Italian Christmas Cake)
Dec 14, 2023, Updated Aug 19, 2024
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Pandoro Christmas Tree Cake is a festive Italian cake with luscious mascarpone, whipped cream, and vibrant raspberry jam decorated with pistachios, pomegranate seeds, and powdered sugar. Experience a taste of Italian tradition in every slice. Customize toppings to your preference!
Also, try the sister cake to pandoro- a Traditional Italian Panettone Recipe.
Why you’ll love this recipe
This soaring star-shaped cake is a showstopper centerpiece for any holiday gathering. It’s a traditional Italian dessert served during the holiday season. The pandoro cake is sliced and made into a pandoro tree and layered with jam and a luscious and light cream filling. This is a traditional Italian recipe with my family’s twist!
The vanilla-scented golden sweet bread is the perfect base for adding fresh flavors and a sweet mascarpone whipped cream. You will love it! Make is one of your new traditions. Enjoy more than once during the Christmas season.
Check out all Traditional Italian Christmas Food.
Table of Contents
Simple Ingredients
This beautiful pandoro Christmas tree cake is festive is easy to make with only a handful of ingredients! The best part is that you aren’t even baking the cake! I recommend a few good quality store brands for this Italian sweet cake.
Cake:
- Good quality store-bought Bauli Pandoro or this one. Or, ask your local baker if they make it fresh.
- Raspberry jam
Mascarpone Whipped Cream:
- Mascarpone cheese
- Heavy whipping cream
- Powdered sugar
- Lemon extract
- Zest of 1 lemon
Decorations:
- Shelled pistachios
- Pomegranate seeds, red currants, or small berries of choice
- Powdered sugar (confectioner sugar)
See the recipe card for quantities.
How to Make Pandoro Christmas Tree Cake
Making an Italian Pandoro Christmas Tree Cake with mascarpone whipped cream, raspberry jam, pistachios, pomegranate seeds, and powdered sugar is a delightful holiday treat. Here’s a step-by-step guide. This impressive dessert is perfect for the festive season.
Prepare the Pandoro: Carefully unwrap the Pandoro and cut it into five large horizontal slices. Set aside.
Make the Mascarpone Whipped Cream: In a large mixing bowl, pour the heavy whipping cream and powdered sugar. Using handheld beaters or an electric mixer, whip the cream and powdered sugar together until stiff peaks form.
Add the mascarpone and lemon zest, extract in another bowl, and beat with an electric mixer until well combined.
Gently fold the mascarpone mixture into the whipped cream mixture until evenly combined.
Assemble the Cake: Place the bottom piece of the Pandoro on a serving platter or cake stand.
Spread a layer of raspberry jam on top of the Pandoro layer.
Add a quarter of the cream mixture on top of the raspberry jam.
Offset the next slice of pandoro on top of the last so the points don’t match (to resemble a Christmas tree).
Continue layering, alternating between Pandoro, raspberry jam, and mascarpone whipped cream, until you’ve used all the Pandoro layers.
Decorate the Cake: Starting from the top of the cake, gently press-shelled pistachios into the mascarpone whipped cream. Scatter pomegranate seeds and pistachios over the top of the cake for a festive and colorful touch.
Finish by dusting the entire cake with powdered sugar, resembling snow on a Christmas tree.
Invite the holiday spirit with this exquisite Italian Christmas Cake. This is an impressive Italian dessert you can make without turning on your oven. Enjoy!
Variations
There are several variations you can explore to customize your Pandoro Christmas Tree Cake according to your preferences:
- Instead of the mascarpone cream, try Italian Pastry Cream, Chocolate Cream, or Pistachio Pastry Cream, the ricotta mixture from my cannoli recipe, or lemon curd for the layers.
- Fruit Variations:
- Instead of raspberry jam, use other fruit jams or preserves like strawberry, apricot, or cherry for a different fruity flavor.
- Incorporate fresh berries or sliced fresh fruit between the Pandoro layers for a fresh and vibrant twist.
- Chocolate Lovers:
- Add chocolate to the mascarpone whipped cream by mixing in cocoa powder or melted chocolate.
- Sprinkle chocolate shavings or mini chocolate chips between the layers or on top of the cake.
- Nutty Delights:
- Besides pistachios, consider using other nuts like chopped almonds, hazelnuts, or walnuts for a nutty crunch and flavor.
- Spice It Up:
- Add warm spices like cinnamon, nutmeg, or cardamom to the mascarpone whipped cream for a spiced holiday flavor.
- Citrus Zest:
- Experiment with different citrus flavors by using orange zest or lime zest and extract instead of lemon for a unique citrusy twist.
- Boozy Infusion:
- For an adult twist, add a splash of your favorite liqueur (such as amaretto, Grand Marnier, or Frangelico) to the mascarpone whipped cream for an extra layer of flavor.
- Decorative Themes:
- Customize the decorations to match different themes, such as using colored sprinkles, edible flowers, or themed sugar decorations for special occasions.
- Glaze Finish:
- Instead of powdered sugar, consider making a glaze with icing sugar and a little lemon juice or milk. Pour it over the cake for a shiny, sweet finish.
Mix and match these variations to create a Pandoro Christmas Tree Cake that suits your taste and the occasion.
How to Store
- Refrigerate: Due to the mascarpone whipped cream and jam, it’s best to store the cake in the refrigerator. Place in an airtight container or cover it tightly with plastic wrap or aluminum foil.
- Store the cake in the refrigerator for up to 3-4 days.
- Freezing (Optional): If you want to store the cake for a longer period, you can freeze it. Wrap individual slices or the entire cake in plastic wrap and then in aluminum foil to protect it from freezer burn.
- Store it in the freezer for up to 1-2 months.
- Thawing: When ready to serve a frozen cake, remove it from the freezer and let it thaw in the refrigerator for several hours or overnight. This gradual thawing will help maintain the cake’s texture.
- Fresh Decorations: If you’ve decorated the cake with fresh fruit like pomegranate seeds, it’s best to add these decorations just before serving to prevent them from becoming soggy.
Top tips
- Start with Quality Pandoro:
- Slice Carefully:
- When slicing the Pandoro, use a sharp serrated knife and a gentle sawing motion to create even layers. Take your time to ensure each layer is the desired thickness.
- Whip Cream to Stiff Peaks:
- Whip the heavy cream to stiff peaks. This ensures a stable mascarpone whipped cream that holds its shape and doesn’t become too runny.
- Room Temperature Mascarpone:
- This helps the mascarpone meld better with the whipped cream mixture.
- Layer Evenly:
- Assemble the cake layers evenly to create a symmetrical Christmas tree shape. Spread the mascarpone whipped cream and jam evenly between layers to maintain balance.
FAQ
Yes, preparing the cake a day ahead is a great idea. It allows the flavors to meld, and the cake to set, resulting in a better texture and taste. Decorate with fresh fruit and powdered sugar just before serving.
Yes, you can use cream cheese as a substitute for mascarpone cheese in the whipped cream if you don’t have mascarpone on hand. It will have a slightly different flavor but still be delicious.
Panettone is a tall, cylindrical Italian Christmas bread filled with candied fruits and raisins, while Pandoro is a tall star-shaped, golden Christmas cake that is more like a sweet, buttery bread. The main difference is in their shape, ingredients, and flavors. Panettone is fruity and slightly denser, while Pandoro is buttery, lighter, and has a more neutral flavor.
Pandoro cake has a buttery and slightly sweet flavor with notes of vanilla. It’s light, airy, and often dusted with powdered sugar, giving it a delicate sweetness that’s not overly rich or fruity.
More Dessert Recipes
Looking for other recipes like this? Try these:
What to Serve with Christmas Pandoro Cake
This beautiful Pandoro Christmas Tree cake is the perfect dessert for any holiday meal!
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Pandoro Christmas Tree Cake (Italian Christmas Cake)
- Total Time: 20-25 minutes
- Yield: 6–8 servings 1x
Description
How to Make Italian Pandoro Christmas Tree Cake– a festive Pandoro Christmas Tree layered with luscious mascarpone whipped cream vibrant raspberry jam decorated with pistachios, pomegranate seeds, and powdered sugar. Experience a taste of Italian tradition in every slice. Customize toppings to your preference! It;s a fantastic Christmas cake for the holiday season.
Ingredients
For the Cake:
- 1 good quality store-bought Pandoro or this one
- 1 cup raspberry jam + 1 tablespoon hot water combined
For the Mascarpone Whipped Cream:
- 1 cup heavy whipping cream
- 17.5 oz (500 gr) mascarpone cheese, room temprature
- 1/2 cup powdered sugar
- 1 tsp lemon extract
- Zest of 1 lemon
For Decoration:
- Shelled pistachios (quantity as desired)
- Pomegranate seeds, red currants, or small berries (quantity as desired)
- Powdered sugar for dusting
Decoration: White Star
Instructions
1. Prepare the Pandoro: Carefully unwrap the Pandoro and cut it into five large horizontal slices. Set aside.
2. Make the Mascarpone Whipped Cream: In a large mixing bowl, pour the heavy whipping cream and powdered sugar. Using handheld beaters or an electric mixer, whip the cream and powdered sugar together until stiff peaks form.
Add the mascarpone, and lemon zest, extract in another bowl, and beat with an electric mixer until well combined.
Gently fold the mascarpone mixture into the whipped cream mixture until evenly combined.
3. Assemble the Cake: Place the bottom piece of the Pandoro on a serving platter or cake stand. Spread a layer of raspberry jam on top of the Pandoro layer. Add a quarter of the cream mixture on top of the raspberry jam.
Offset the next slice of pandoro on top of the last so the points don’t match (to resemble a Christmas tree).
Continue layering, alternating between Pandoro, raspberry jam, and mascarpone whipped cream, until you’ve used all the Pandoro layers.
4. Decorate the Cake: Starting from the top of the cake, gently press-shelled pistachios into the mascarpone whipped cream. Scatter pomegranate seeds and pistachios over the top of the cake for a festive and colorful touch.
Finish by dusting the entire cake with powdered sugar, resembling snow on a Christmas tree.
5. Chill (optional) and Serve: Place the decorated Pandoro Christmas tree cake in the refrigerator to set for at least 1 hour or overnight (optional). Chilling allows the flavors to meld and the cake to firm up and is great for making ahead of time.
Before serving, allow the cake to sit at room temperature for about 15 minutes to soften slightly for easier slicing. Slice using a serrated knife and enjoy your festive Pandoro Christmas Tree Cake!
Notes
- Start with Quality Pandoro: Begin with a high-quality store-bought Pandoro as your cake base. Look for one that is fresh and has a good flavor.
- Slice Carefully: When slicing the Pandoro, use a sharp serrated knife and a gentle sawing motion to create even layers. Take your time to ensure each layer is the desired thickness.
- Whip Cream to Stiff Peaks: Whip the heavy cream to stiff peaks. This ensures a stable mascarpone whipped cream that holds its shape and doesn’t become too runny.
- Room Temperature Mascarpone: This helps the mascarpone meld better with the whipped cream mixture.
- Layer Evenly: Assemble the cake layers evenly to create a symmetrical Christmas tree shape. Spread the mascarpone whipped cream and jam evenly between layers to maintain balance.
- Use a Sharp Serrated Knife for slicing.
- Prep Time: 20 min
- Cook Time: NA
- Category: Sweet
- Method: Italian
- Cuisine: Italian
Made this for Christmas Eve. It was beautiful and delicious and enjoyed by all! Thank you!
You are welcome! Yes, it makes a beautiful presentation!
Fun to make & tasty!
Thank you for sharing!
You are welcome!
What a stunning idea! I made this and it was a hit! Buon Natale ❤️
Happy it turned out beautiful for you!