Pandoro Christmas Cake with Pistachios and White Chocolate

November 30, 2016 (Last Updated: September 7, 2017)

This beautiful Pandoro Christmas Cake with Pistachios and White Chocolate is the perfect show stopper that will only take you 10 minutes.
pandoro christmas cake with pistachios white chocolate

I’m so excited by today’s post because it was so incredibly easy to make and it looks amazing!  Yes I’m well and truly in the Christmas spirit after making this beauty 🙂

I adore Pandoro ( Golden Bread ) in fact I much prefer it to Panettone at Christmas time. It’s soft, light, delicious and has the most amazing vanilla, sweet smell. Pandoros come in beautifully patterned boxes and are wrapped in a plastic bag with a sachet of icing sugar (powder sugar). When it’s time to serve the Pandoro you tip the icing sugar into the plastic bag and give the bag a good shake, covering the big star shaped cake in beautiful sweet snow.

There’s nothing better on a cold Winter’s night when the candles are on and you’re all cozy wrapped up inside with a big slice of pandoro and a cup of steaming hot tea or better yet a little glass of Prosecco.

pandoro christmas cake with pistachios white chocolate

This year I decided to make this classic Italian Christmas cake a little different, something that would give the wow factor on Christmas Day or at parties without any fuss or much effort involved.

This Pandoro Christmas Cake is absolutely perfect because it literally take 10 minutes to make or less. Firstly I whip together mascarone, icing sugar and Vin Santo which is a sweet Italian dessert wine until it’s nice and light.

I then add in chopped white chocolate and pistachios….it’s SO good. I didn’t add the red currants in to the mixture at this point because they would change the colour of the mixture so instead I simply sprinkled a few over each layer making sure they peek out at the edges to give pops of bright red colour as if Chrsitmas baubles on the tree.

pandoro christmas cake with pistachios white chocolate

The pandoro is already a festive star shaped cake so all I do is cut it into five slices starting from the bottom and working my way up to the top. Each layer is spread with a unctuous mascarpone cream mixture and sprinkled with red currants (you can also use pomegranate for this).

Each layer is placed on top of each other so the points are not matching to give the Christmas tree effect. I then add extra pistachios and any left over red currents for extra colour and sprinkle over a little icing sugar.

The Pandoro Christmas Cake looks so magical and tastes incredible it’s hard to stop at one slice!

OK I’m off to go and cut myself a slice now…. 🙂

If you try this recipe be sure to let me know how you got on in the comments below. You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.


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5 from 2 votes

Pandoro Christmas Cake with Pistachios and White Chocolate

This beautiful Pandoro Christmas Cake with Pistachios and White Chocolate is the perfect show stopper that will only take you 10 minutes.
Course Dessert
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 people
Calories 416kcal
Author Emily Kemp


  • 1 Pandoro cake
  • 500 g Mascarpone
  • 1 shot Vin Santo
  • 70 g Icing sugar plus 1 tbsp for dusting
  • 25 g pistachios plus a few extra to decorate
  • 50 g white chocolate finely chopped
  • 100 g Red currants or pomegranate


  • Put the mascarpone in a large mixing bowl with the vin santo and icing sugar and whisk together for 1 minute. Add the chopped white chocolate and pistachios and stir through, set aside.
  • Cut the pandoro in five slices from bottom to top. Spread each layer evenly with the mascarpone mixture making sure to scatter a few red currents on each layer.
  • Lay each slice of pandoro on top of each other so the points don't match to resemble a Christmas tree as you are layering the mascarpone mixture.
  • Top with a dusting of icing sugar and some more red currents and pistachios.


Calories: 416kcal
Helpful Info for All Recipes
  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan oven
  • Find out more about how nutrition is calculated here
  • Check out our must have Italian Pantry Staples here
  • You can also find all our Essential Kitchen Tools for Italian Cooking here
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  • Reply
    September 7, 2017 at 6:19 pm

    Wow this looks so delicious! What a delightful addition the the festive table! Hope mine looks as good as yours!5 stars

  • Reply
    Mackenzie @ Food Above Gold
    December 1, 2016 at 1:00 am

    You certainly achieved the WOW factor with this cake. The icing between the layers sounds perfectly light to match the fluffy cake, and the presentation is absolutely gorgeous! Makes me ready for Christmas!

  • Reply
    November 30, 2016 at 11:49 pm

    I tasted it!!! It has been difficult to stop after the first slice… I could have eaten the whole thing… DELICIOUS!!5 stars

  • Reply
    Angela - Patisserie Makes Perfect
    November 30, 2016 at 11:37 pm

    This is fabulous, I’ve had something similar when an Italian friend served us a pandoro like this with ricotta and dark chocolate. This looks so tasty and a great tip about adding the redcurrants at a later date, I wouldn’t have thought of that and the white is striking.

  • Reply
    Veena Azmanov
    November 30, 2016 at 11:11 pm

    That look so pretty and I love how simple it is to make. Thanks for the recipe.

  • Reply
    Helen @ Fuss Free Flavours
    November 30, 2016 at 9:19 pm

    Fantastic looking sweet; would impress even the most fussy of our festive visitors. The pistachio’s are a lovely touch.

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