Pandorino with Limoncello Cream

Pandorino with Limoncello Cream from Milan. A little star cake for one.

The Pandorino with Limoncello Cream is a small 100 g Pandoro by Breramilano 1930. It has the typical star shape and contains 20 percent cream with limoncello liqueur. It comes individually in a printed box.

The box features Breramilano's blue starburst pattern. In the center, "Pandori Milano" is printed in a red oval, with "Pandorino con crema al limoncello" underneath. A small picture shows the cake with its points. The box tapers towards the top, following the shape of the cake.

What makes a Pandoro special

Pandoro comes from Verona and, along with panettone, is Italy's second most popular Christmas cake. It is baked in an eight-pointed star shape. It contains no raisins or candied fruit.

Its dough is particularly rich in butter and eggs. This gives the crumb a golden-yellow color and a very tender texture. Traditionally, a pandoro is dusted with powdered sugar before serving.

The Veronese pastry chef Domenico Melegatti is credited with inventing the pandoro in its modern form. He obtained a patent for the cake and its star shape in 1894.

Compared to panettone, pandoro has a finer, more even crumb. It lacks pieces of fruit, but has a more intense buttery flavor.

What the Pandorino tastes like

The crumb is soft and buttery, with a vanilla aroma. The limoncello cream inside adds a fresh, sweet lemon note. It makes the little cake moister than a classic pandoro.

At 100 g, the pandorino is a single serving, perfect for an afternoon coffee. It is also suitable for Advent calendars, secret Santa gifts, or as a small thank-you gift.

If you are expecting a classic pandoro without filling, this is not the one for you. Because of the liqueur in the filling, the pandorino is not suitable for children or anyone who avoids alcohol. Wheat, milk, and eggs are among the ingredients, and it may also contain traces of nuts, soy, and mustard.

For the filling, the manufacturer lists sugar, glucose syrup, whole milk, limoncello liqueur, water, natural flavorings, and pectin. At 20 percent, it makes up a large part of the little cake. This makes the pandorino significantly creamier than a large pandoro without filling.

A pandorino contains 372 kcal per 100 g. This puts it in the same range as a slice of sponge cake and makes it a perfect little sweet treat with an afternoon coffee.

Serving ideas

Dust the pandorino with a little powdered sugar before serving. This makes it look like a snow-dusted Christmas tree. It pairs well with a cappuccino, a latte macchiato, or a glass of Prosecco.

For dessert, cut the cake into slices crosswise. Arrange them slightly overlapping to form a small star. Add fresh raspberries and mint for a festive plate.

For guests, several pandorini can be arranged on a platter. Everyone gets their own little cake, so there is no need to cut it at the table.

Our tip: Warm the pandorino for ten minutes before eating, for example next to a tiled stove. This brings out the vanilla aroma and makes the crumb even more tender.

At a festive table, the pandorino can also serve as a place card. Insert a small name tag into the box and place it at each setting.

Store the box in a cool, dry place. Eat the pandorino promptly after opening, otherwise it will dry out.

Breramilano 1930 from Milan

Breramilano 1930 refers to the family of pastry chefs behind Giovanni Cova & C., whose first workshop was located in Milan's Brera district. The coat of arms with the initials "G. C. & C." can also be found on this box. Today, the brand is part of the Italian IDB Group.

If you are looking for the same filling for a large festive table, choose the 1,000 g panettone. You can find all the brand's cakes under Breramilano 1930.

A little Christmas star with lemon cream for an Advent coffee break.