With the recent rise in popularity of pandoro and panettone in the US, it seems the deliciousness and versatility of these traditional Italian holiday cakes is finally catching on here. You may now be asking the question every Italian family asks after the holidays…how to use the leftovers?
One of my favorite ways to eat leftover pandoro is to toast it by the slice and have it for breakfast with coffee. But if you’re looking for something special to do with the traditional Italian cakes you’ve got to try these Pandoro Hazelnut Cream Trifles.
Making these trifles only consists of creating a whipped cream and assembling, and best of all they taste as fancy as they look. I used pandoro for this recipe because its simplicity and buttery texture work well in this dessert, but you could always try panettone instead. Or for an extra chocolatey version use nutella in place of the hazelnut cream.
Pandoro Hazelnut Cream Trifles
- leftovers from pandoro cake
- 2 cups heavy cream
- 1 cup hazelnut cream, plus a few spoons extra for layering
- 2 tbsp powdered sugar
- cocoa powder for dusting
Slice leftover pandoro to desired thickness, then cut into rounds using a cookie cutter or knife. I did 3 layers in each individual trifle for this recipe of 4 trifles, so you’ll need to cut 12 rounds total. Set aside. In a medium bowl add cold heavy cream, hazelnut cream and powdered sugar and whip on high speed with a hand mixer until the cream forms stiff peaks.
Assemble trifles beginning with a layer of pandoro, a small amount of hazelnut cream spread on top, and then a thick layer of the hazelnut whipping cream. Repeat until you have three layers total and finish with a dusting of cocoa powder on top of each trifle. Cover the trifles with saran wrap and place them in the refrigerator to chill before serving.
Makes 4 large individual trifles.