Pandoro – a sweet Italian bread – is filled with the easiest-ever no-churn ice cream for a showstopping dessert. Keep this in your freezer ready for unexpected guests. Make it at least a day ahead.
(1 ½oz) pistachios, roughly chopped, plus extra to decorate
40g
(1 ½oz) candied peel
100g
(3 ½oz) dark chocolate
Directions
Step 1
Cut 5cm (2in) off the base of the Pandoro and set aside. Carefully cut a circle into the cut side of the Pandoro and remove most of the bread filling, leaving a layer to prevent any leakage. Set aside.
Step 2
In a large bowl, whisk condensed milk, cream and vanilla to stiff peaks. Fold through nougat, nuts and peel. Spoon cream mix into the hollow Pandoro, replace the base. Wrap in clingfilm and set in the freezer for at least 8hr, or overnight.
Step 3
To serve, roughly chop the chocolate and put into a heatproof bowl over a pan of simmering water. Gently warm until the chocolate has melted; set aside to cool slightly.
Step 4
Remove clingfilm and set the Pandoro on a plate, drizzle over the chocolate sauce and top with remaining pistachios.
GET AHEAD: Make up to end of step 2 up to 4 weeks ahead. Complete recipe to serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
