1 1 kg./2 lb. 3 oz. pandoro - 350
g./1 1/2 lb. whipping cream - 150 g./5 oz. dark chocolate
Using a carving knife slice off
both ends of pandoro, leaving central part. Melt dark chocolate
bain marie and leave to cool. Whip cream until stiff. Cut central
part of pandoro into cubes and arrange in a deep dish with cream
into which melted chocolate has been mixed. Cover with remaining
cream and smooth off surface. Cut triangles from slices of pandoro
and arrange in crown around center of pudding like rose petals
in 3 layers. Using a piping instrument filled with chocolate,
decorate pudding and place in fridge until serving.
N.B. Ingredients are given for 12 portions.
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