Bauli Has Some Last Minute Christmas Dessert Recipes

Monday 22nd, December 2014 / 17:46 Written by
Bauli Has Some Last Minute Christmas Dessert Recipes

Luca Manfe’s Pandoro Chocolate Truffles

Christmas is a couple of days away

Here are some easy, quick dessert recipes in case you are short on time

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As the leading creator of authentic Italian holiday cakes and pastries, Panettone and Pandoro, Bauli prides itself in having combined the skill of homemade recipes with high technology.  If you are short on time this holiday season, consider using Bauli’s oven baked, delicious homemade cakes in your favorite Christmas inspired treats.

Below is a recipe for Pandoro Chocolate Truffles, courtesy of Bauli’s chef ambassador, Luca Manfe.  Not a chocolate fan?  Whip up Bauli’s Panettone Shortcake with Berries and Orange Ricotta.

Luca Manfe’s Pandoro Chocolate Truffles


Chocolate lovers rejoice! This decadent dessert is the perfect way to ring in the holiday season and these bite sized treats are sure to be a huge hit at any holiday party.


Original Pandoro Truffles

semi-sweet chocolate ganache

1 cup coconut flakes

Almond Slivers Pandoro Truffles

1 cup almond slivers

semi-sweet chocolate ganache

dark cocoa powder

Ricotta Pandoro Truffles

1 pint ricotta (1/3 ricotta vs. 2/3 Pandoro)

white chocolate ganache

1 cup pistachio nuts


Steps to create the truffles are the same for all three varieties, solely the ingredients change.

Pandoro: Cut horizontally starting at the top of the Pandoro into ½ inch thick slices, then cut slices it in ½ square cubes.  Place the Pandoro cubes in a large bowl.

In a separate bowl crack an egg and whisk. Pour the egg on the Pandoro cubes and mix everything together. The mixture needs to be dry enough, not sticky, to shape into a small round ball.

Original Pandoro Truffles: Shape the Pandoro-egg mixture into small round balls. Lay them out onto a tray and place them in the fridge for at least 20 minutes. Heat up vegetable oil at 325 F in a frying pan and start to prepare the ganache. Take the truffles out of the fridge and deep-fry them for 30 seconds or until golden brown. Dry them on a paper towel. Coat the truffles with the ganache and finally with the coconut flakes before ganache dries. Store the truffles in fridge until ready to serve.

Almond Slivers Pandoro Truffles: Add the almond slivers to the Pandoro-egg mixture before shaping it into small round balls. Place them in the fridge for 20 minutes. Heat up the chocolate ganache and the vegetable oil. Deep-fry the truffles and dry them on a paper towel. Pass them on the chocolate ganache and dark cocoa powder. Store the truffles in fridge until ready to serve.

Ricotta Pandoro Truffles: Add the ricotta into the Pandoro-egg mixture, use 1/3 ricotta cheese (1 cup) in proportion to 2/3 Pandoro mixture. Shape it into small round balls and place them in the fridge for at least 20 minutes. Prepare the white chocolate ganache and heat up vegetable oil. Deep-fry the truffles and dry them up with a paper towel. Pass them on the white chocolate ganache, to finish them on the crushed pistacchios.


  • 8 ounces semisweet or bittersweet chocolate (61+ percent cacao)
  • 1 cup heavy cream


  • Coarsely chop chocolate or use chips with a serrated knife.
  • Bring cream just to a boil over medium-high heat. Pour over chocolate. Let stand for 10 minutes. Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.
  • Chocolate will often settle on the bottom or sides of the bowl. Scrape dish with a rubber spatula to incorporate all.


Panettone “Shortcake” with Berries and Orange Ricotta

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This version of a classic American dessert takes strawberry shortcake to new heights, with sweet Bauli Panettone and a mix of fresh berries. We’ve also intensified the whipped cream with Italian ricotta and grated orange rind. Buono!


1 lb. ricotta cheese
Grated rind of 1 orange
1/3 cup powdered sugar
1/2 cup heavy cream, whipped
2 ½ pints fresh strawberries (sliced), raspberries, blueberries and blackberries
2–3 Tbsp granulated sugar
1 Bauli Panettone
3 Tbsp orange liqueur
Powdered sugar for topping


  1. Stir together the ricotta, grated orange rind and powdered sugar until thoroughly combined. Gently fold in the whipped cream, and chill until ready to serve.

2.    In another bowl, toss the berries gently with the granulated sugar to taste.

3.    Carefully cut the Panettone horizontally into three 1-inch-thick round slices.

4.    Place one slice on a serving plate. Brush with 1 Tbsp. of the orange liqueur. Spread with 1/3 of the ricotta mixture. Top with 1/3 of the berries.

5.    Brush the second slice of Panettone with 1 Tbsp. orange liqueur, and layer it with another 1/3 of the ricotta mixture, and 1/3 of the berries. Repeat with the third slice of Panettone and the remaining toppings. Dust with powdered sugar.

Makes 8 servings.


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