Pandoro Christmas Tree
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 0 minutes
- 700g/1.5lb Pandoro
- 300g/10.6ozs pistachio paste
- 150g/5ozs fresh raspberries
Buyer's note: Italian delis will have Pandoro and pistachio paste. I have also found large 600g/1.3lb jars of pistachio paste at Costco.
Step 1 - Open the Pandoro bag and add the icing sugar provided. Close the top of the bag and then shake gently to distribute the icing sugar all over the Pandoro. Slice across the base and then slice the rest into four even slices.
Step 2 - Place the base on a serving plate. Stir the pistachio paste very well so that it isn't lumpy. Spread a generous amount across the base. Place the next size layer on top but at an angle so that the points do not line up with the bottom layer. Repeat with pistachio paste alternating the placement of the pandoro. Leave a little pistachio paste so fill in the outlying star points which is where you will place the raspberries. Place the raspberries on the star points and add some extra icing sugar on top. I also added some gold leaf which you can do if you're feeling fancy! I love serving this with gelato (pistachio or your favourite flavour).