Gelato Filled Pandoro
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 0 minutes
- 1x 700g/25oz. Pandoro
- 600ml/21 flozs. pistachio gelato (I had two types of pistachio)
- a dozen raspberries
- 1 tablespoon icing or powdered sugar
Step 1 - First make sure there is room in your freezer for the pandoro as it is quite large. Cut out the centre of the pandoro bread trying to leave an inch or so of cake on each side. You can use the filling in a trifle.
Step 2 - Fill with the gelato and raspberries and press down gently to ensure that there are no air pockets. Freeze completely. Sprinkle with icing sugar and cut into slices and serve.