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Sweet Sauces and Creams

Pandoro Pinwheels

Quick, easy no-bake Pandoro Pinwheels with mascarpone and Nutella cream, perfect for using up leftover pandoro after the holidays.
Recipe Pandoro Pinwheels
  • Difficulty Medium
  • Preparation 5 minutes
  • Servings for 20-24 pinwheels

Pandoro pinwheels are a clever, irresistible way to use up pandoro (the star-shaped Christmas cake from Verona) left over from the holidays. In just a few minutes you can turn slices of this Christmas classic into tasty no-bake treats, perfect for a sweet break, an afternoon snack or a last-minute dessert. You’ll need just four ingredients, pandoro, mascarpone, hazelnut spread and dark chocolate, for a result that is both striking and tasty. The mascarpone and Nutella cream gives a creamy, velvety texture, while the melted chocolate adds a crisp finishing touch. These pinwheels take less than 5 minutes of hands-on work, plus chilling time, and can be customized with tasty variations, such as adding shredded coconut, chopped pistachios or white chocolate. Ideal to serve in the days after the holidays or as a quick dessert for unexpected guests, they combine simplicity, speed and lots of flavor. With pandoro pinwheels, every leftover becomes a little sweet masterpiece that kids and grown-ups alike will love.

Ingredients for 20-24 pinwheels

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Method

  1. To make the pandoro pinwheels, cut four even slices from the center of the pandoro, about 2 cm (3/4 inch) thick. Remove the darker crust at the base and gently flatten them with a rolling pin.
    Pandoro Pinwheels, step 1: pandoro slices flattened with a rolling pin
  2. In a bowl, mix the mascarpone with the Nutella until you have a smooth, velvety cream.
  3. Spread a thin layer of cream on each slice of pandoro, then roll it up carefully into a tight roll. Wrap each roll in plastic wrap and put it in the fridge for about 30 minutes or in the freezer for 15 minutes.
    Pandoro Pinwheels, step 3: pandoro slice spread with mascarpone and Nutella cream and rolled up
  4. After the resting time, cut each roll into 3 cm (1 1/4 inch) thick slices to make the pinwheels.
    Pandoro Pinwheels, step 4: chilled roll cut into thick pinwheels
  5. Dip one side of each pinwheel in the melted dark chocolate, let the excess drip off well and let them cool with the coated side facing up. Put them in the fridge for about 20 minutes to let the chocolate set.
    Pandoro Pinwheels, step 5: pinwheels dipped in melted dark chocolate
  6. Serve the pandoro pinwheels chilled or at room temperature for a tasty, eye-catching treat. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can replace the pandoro with slices of sandwich bread or a rolled sponge cake. For a different touch, try pistachio cream or melted white chocolate.

Tips

For a lighter version, you can replace the mascarpone with cream cheese or ricotta. For a crunchy contrast, add chopped hazelnuts or almonds before the chocolate sets.

Storage

Store the pandoro pinwheels in the fridge, well covered, for 3-4 days. You can also freeze them for up to 3 months.

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