Pandoro stars with eggnog cream



Imagine the fine golden crust of a freshly toasted pandoro slice, which releases its delicate notes of butter. Imagine spraying it with a very special cream, which immediately makes you think of Christmas, like eggnog. What can make simplicity even more perfect? Maybe a drizzle of chocolate sauce…? We added that too, to our pandoro stars with eggnog cream: and the result is a joy for the eyes and the palate! To conclude a lavish festive menu with a good Christmas or New Year's cake, or to treat yourself to a snack full of flavors and suggestions, this very simple dessert to prepare is the most delicious answer: try it too!

If you are looking for other ways to use pandoro, have a look to the following recipes:

Pandoro cake

Pandoro tree

Pandoro tiramisù

Pandoro tiramisù with baileys

Pandoro tiramisù with wild berries

Zuccotto di pandoro



Ingredients for the stars
Pandoro pastry 3 slices
For the eggnog
Egg yolks 4 - (from organic eggs)
Sugar ½ cup (80 g)
Marsala wine ¼ cup (50 g)
For the chocolate ganache
Heavy cream ¼ cup (65 g)
Dark chocolate ½ cup (70 g)

How to prepare Pandoro stars with eggnog cream

To prepare the pandoro stars with eggnog cream, start making the latter. Put a pan with water on the fire and bring it to the boil. Pour the egg yolks into a bowl (or into a pan slightly smaller than the one used to boil the water), add the sugar 1 and beat them lightly with a hand whisk. Also add the Marsala, pouring it slowly 2, stirring constantly. When it is blended, transfer the bastard to the pan with the boiling water. Continue to beat for 10-15 minutes up to 3 until the mixture thickens, if you prefer for convenience you can use an electric mixer, otherwise a common whisk will do.

Once you have obtained a clear and frothy mixture, move the bowl into a larger bowl filled with water and ice. In this way you will block the cooking and avoid getting a "scrambled" result. Keep beating for about 1 minute 4, transfer your eggnog 5 in a bowl 6 and keep it in the fridge.

Once the eggnog is ready, dedicate yourself to making the chocolate ganache. Finely chop the dark chocolate 7 and transfer it into a bowl. Heat the cream 8 and once it has almost boiled, pour it directly into the bowl with the chocolate 9. Mix everything slowly, without incorporating too much air, until the chocolate melts completely.

You will obtain a smooth and creamy ganache 10, let it cool down and in the meantime cut the pandoro horizontally 11, in order to obtain 3 slices 12 for a total of about 400 g of pandoro.

Heat a flat non-stick pan and brown the pandoro stars on both sides for a few minutes 13. At this point you are ready to compose your pandoro stars. Spread a couple of spoonfuls of eggnog on a serving plate and arrange the first slice 14, then add another 2 spoonfuls of eggnog 15 and cover with another slice of pandoro.

Add a little more eggnog 16 and finish with the last slice of pandoro. Then pour the remaining eggnog and spread it over the entire slice, helping yourself with a spoon 17. Transfer the ganache in a pastry bottle or a pastry bag and use it to decorate the surface of the dessert. Pandoro stars with eggnog cream is ready, enjoy!


It is advisable to prepare the pandoro stars just before serving and to prepare the cream a maximum of 2 hours before. Freezing is not recommended.


You can also stuff the pandoro stars with a eggnog cream and add some berries to the filling.


A little curiosity about the origin of the name of the pandoro: it seems that the very famous sweet of Verona owes its name to a delicate conical sweet called "pane de oro" covered with very thin sheets of pure gold, which was served at the end of lunch on patrician tables of the Venetian Republic.