Pandoro with Spoon Coffee
Desserts medium

Pandoro with Spoon Coffee

Italian Christmas dessert reinvented with layers of coffee cream.

40 minutes
6 servings
Recommended Capsule

Costa Rica

Ingredients

  • 2 cups of Caffitaly Costa Rica coffee
  • 250g mascarpone
  • 250ml heavy cream
  • 175g pandoro
  • 50g powdered sugar
  • 8g gelatin sheets

Instructions

  1. 1

    Prepare the cream by whipping mascarpone, cream, and powdered sugar

  2. 2

    Refrigerate while preparing the gelatin

  3. 3

    Soak the gelatin in cold water for 10 minutes

  4. 4

    Squeeze the gelatin and dissolve it in hot coffee

  5. 5

    Mix 2 tablespoons of cream with the gelatinized coffee

  6. 6

    Cut the pandoro into cubes and layer with cream in glasses

  7. 7

    Refrigerate for at least 2 hours before serving

Barista Tip

You can use panettone if you can't find pandoro, the result will be equally delicious.

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Frequently Asked Questions

Can I adjust the recipe proportions?

Yes, all recipes are adaptable. You can use more or less milk, change the coffee intensity, or adjust ingredients according to your personal preference.

What type of milk is best for recipes?

Whole milk produces better foam and creaminess. However, almond, oat, and soy milks also work well with the Caffitaly frother for plant-based options.

Can I prepare these recipes with cold coffee?

Many recipes can be adapted for cold versions. Prepare the normal espresso and pour it over ice, or cool it before mixing with cold milk and ice.