Leftover Pandoro and Panettone? No worries!

As Easter approaches, our shelves are making way for Colombe. But before we say arrivederci to Panettone and Pandoro, why not get creative in the kitchen?

We’re down to the last few, and they’re all on offer! 

We have come up with a few delicious ideas, to help you surprise family and friends, reusing those festive Christmas cakes.

1. Chocolate Panettone Bread Pudding (with Bauli Chocolate Panettone)

Ingredients:

• 1 Bauli Chocolate Panettone, cubed

• 500ml milk

• 200ml cream

• 3 eggs

• 100g sugar

• 1 tsp vanilla extract

• 100g dark chocolate, chopped

• Icing sugar for dusting

Method:

1. Preheat oven to 180°C. Grease a baking dish.

2. Whisk together milk, cream, eggs, sugar, and vanilla.

3. Add the panettone cubes to the mixture, letting them soak for 10 minutes.

4. Fold in dark chocolate, then transfer to the baking dish.

5. Bake for 30–35 minutes until golden.

6. Dust with icing sugar and serve warm.

2. Cointreau Panettone Tiramisu (Bauli Cointreau Panettone)

Ingredients:

• 1 Bauli Cointreau Panettone, sliced

• 250g mascarpone

• 200ml cream

• 3 tbsp sugar

• 1 tsp vanilla extract

• 100ml coffee, cooled

• 50ml Cointreau

• Cocoa powder for dusting

Method:

1. Whisk mascarpone, cream, sugar, and vanilla until smooth.

2. Dip panettone slices in coffee mixed with Cointreau.

3. Layer soaked panettone and mascarpone mixture in a serving dish.

4. Repeat layers, finishing with mascarpone.

5. Dust with cocoa powder and chill for at least 2 hours before serving.

3. Pandoro French Toast (Maina Pandoro Classico or Motta Pandoro Classico)

Ingredients:

• 4 thick slices of Pandoro Maina or Pandoro Motta

• 2 eggs

• 100ml milk

• 1 tbsp sugar

• 1 tsp cinnamon

• Butter for frying

• Maple syrup and berries for serving

Method:

1. Whisk eggs, milk, sugar, and cinnamon together.

2. Dip Pandoro slices in the mixture.

3. Melt butter in a pan and fry each slice until golden brown.

4. Serve with maple syrup and fresh berries.

4. Limoncrema Pandoro Parfait (Maina Pandoro Limoncrema)

Ingredients:

• 1 Maina Pandoro Limoncrema, cubed

• 250ml whipped cream

• 200g lemon curd

• Lemon zest for garnish

Method:

1. Layer cubed Pandoro, whipped cream, and lemon curd in serving glasses.

2. Repeat layers until full.

3. Garnish with lemon zest and chill before serving.

5. Pistachio Panettone Trifle (Bauli Panettone Pistacchio)

Ingredients:

• 1 Bauli Panettone Pistacchio, cubed

• 250ml whipped cream

• 200g vanilla custard

• 50g crushed pistachios

Method:

1. Layer panettone cubes, custard, and whipped cream in a trifle dish.

2. Repeat layers until full.

3. Sprinkle with crushed pistachios and chill before serving.

6. Classic Panettone Affogato (Motta Panettone Classico)

Ingredients:

• 1 slice Motta Panettone Classico

• 1 scoop vanilla gelato

• 1 shot hot espresso

• Dark chocolate shavings (optional)

Method:

1. Place a slice of Motta Panettone on a plate or in a bowl.

2. Top with a scoop of vanilla gelato.

3. Pour hot espresso over the gelato and panettone.

4. Sprinkle with dark chocolate shavings if desired.

5. Serve immediately and enjoy!

This is your FINAL chance to get your hands on these Italian favourites before they’re gone for good. Stock up now and enjoy incredible savings!