Pandoro Roll: an easy recipe for a chocolate and ricotta dessert to use up Italian pandoro

The pandoro roll is a quick and delicious dessert you'll love. You can easily make it with just a few Italian pandoro slices garnished with chocolate chips and ground hazelnuts. This is the perfect dessert for the Christmas holidays, as it is a variation of the classic Christmas roll and it can also be a smart idea to clean up the leftover pandoro that always sits around after Christmas.

Once ready, the pandoro roll is simply decorated with dark cocoa powder and fresh currants, then served in slices. As this is a very easy recipe, it will allow you to bring to the table a tasty but also spectacular-looking dessert to conclude a special lunch or dinner in no time. The only important thing is to follow the cooling times, for the cream to be more compact and solid.

To make this you will only need to use the more central part of the pandoro to get the biggest slices, then remove the edges and flatten the slices with a rolling pin, so that they can stick to each other. The ricotta gets sweetened by the icing sugar and it is whipped together with the fresh cream until it becomes thick and puffy.

How to store Pandoro Roll

You can store the pandoro roll in the refrigerator for up to 3 days, wrapping it in cling film.

How to make Pandoro Roll

Put the dry ricotta in a bowl, then add the powdered sugar and pour in the fresh cream.

Whisk until the mixture gets fluffy.

Fold in the chocolate chips and ground hazelnuts.

Combine gently using a spatula, with bottom to top movements, making sure not to unassemble the mixture.

Combine thoroughly, then wrap the bowl in cling film and store in the refrigerator until you need it.

Cut 2 large slices of pandoro and cut off the edges.

Lay the slices on a sheet of cling film and flatten with a rolling pin.

Transfer half of the ricotta cream on the pandoro, putting the rest aside for the garnish. Spread the cream evenly on the pandoro, making sure not to spread it on the edges.

Roll up the pandoro on the shorter side, with the help of cling film.

Wrap the roll in cling film, sealing the edges. Store both the roll and the remaining ricotta cream in the refrigerator for at least 6 hours (if you have time, even overnight).

The roll will then be compact, so you can remove the film and transfer it on a serving plate.

Cover the roll with the ricotta cream and spread it evenly with a knife or a spatula.

With a fork, score decorative waves on the dessert.

Lay star-shaped stencils on top of the roll and dust it with dark cocoa powder. Remove the stencils and garnish your dessert with fresh currants or pomegranate seeds. Store in the fridge until serving time.

Slice in 2-3cm slices and serve. Enjoy!