Pandoro wreath with raspberries

Is pandoro too banal? But on the festive table it cannot be missing! I have an idea: why not deconstruct the classic Pandoro and turn it into a beautiful and scenographic cake? Let's work!
Taken from https://www.my-personaltrainer.it/Tv/Ricette/Dolci_Dessert/corona-pandoro-natale.html

Video of the Recipe

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Identity Card of the Recipe

• 276 KCal Calories per serving

• Ingrediants

  For the base

  • 400 g of pandoro

  For the raspberry cream

  • 150 g of fresh cream
  • 200 g of raspberries
  • 100 g of powdered sugar
  • 4 g of isinglass

  For the chocolate cream

  • 100 g of dark chocolate
  • 200 g of fresh ricotta
  • 150 g of fresh cream
  • 2 g of isinglass

  To decorate

  • 50 g of raspberries
  • 10 g of powdered sugar

  Materials Needed

  • Hinged mold with a diameter of 18 cm
  • Bowls of various sizes
  • Sac à poche
  • Star nozzle
  • Sieve
  • Electric whips

  
  Taken from https://www.my-personaltrainer.it/Tv/Ricette/Dolci_Dessert/corona-pandoro-natale.html

  Preparation

  1. First, mix the raspberries with the icing sugar and let them macerate.
  2. Cut the pandoro into slices, starting from the base: the slices must be about 1.5 cm thick.
  3. Cut the first slice to obtain a circle of the same size as the mold used. Cut the other star slices into wedges: they will be used to build the sides of the crown.
  4. Insert the circular slice of pandoro on the base of the pan and, with the other slices, make the edges.
  5. Make the first cream. Soften the isinglass in cold water. Through a sieve, filter the raspberries left to macerate in sugar to eliminate the seeds. Whip the cream until stiff. Squeeze out the gelatin and melt it in the microwave along with a tablespoon of raspberry juice. Mix the melted gelatin in the remaining raspberry juice, then add the whipped cream, taking care to mix slowly.
  6. Pour the raspberry cream onto the pandoro box.
  7. Cut another slice of pandoro (thinner) and cover the raspberry cream.
  8. Prepare the second filling. Soak the gelatin in cold water. In an electric mixer, mix the ricotta with the melted dark chocolate, then mix the whipped cream and isinglass, squeezed from soaking and melted in the microwave together with a spoonful of cream or milk. Fill a pastry bag with the chocolate cream and decorate the surface. Top with fresh raspberries and a sprinkling of powdered sugar.

  Alternative ideas
  Don't like raspberry sauce? You can replace it with a custard! Or you can use only the chocolate cream; alternatively, you can choose a Bavarian or a panna cotta.

  9. Store in the fridge and wait at least three hours (preferably overnight) before cutting.

  
  Taken from https://www.my-personaltrainer.it/Tv/Ricette/Dolci_Dessert/corona-pandoro-natale.html

  Alice's comment - PersonalCooker

  With a pandoro like this, celebrating Christmas, New Year or the Befana will be even sweeter! Accompany the dessert with a good glass of wine and toast to your health!
  Taken from https://www.my-personaltrainer.it/Tv/Ricette/Dolci_Dessert/corona-pandoro-natale.html

  Nutritional values ​​and Health Comment on the recipe

  Note: due to the lack of some specific nutritional values, the chemical translation shown on the side must be interpreted roughly; as a base we have in fact used a dessert similar but not the same as pandoro.
  That of the Corona di Pandoro with Raspberries is a recipe that belongs to the group of desserts.
  It is a fairly caloric food, whose energy is mainly supplied by carbohydrates, followed by lipids and finally by proteins. Carbohydrates are mainly complex, fatty acids equally distributed between saturated and unsaturated, and peptides of medium and high biological value.
  Fiber is abundant while cholesterol is contained in medium quantities.
  The recipe contains some histamine-releasing ingredients.
  There are also gluten and lactose.
  Corona di Pandoro with Raspberries is a product that does not lend itself to diets against overweight and metabolic diseases such as: hypercholesterolemia, type 2 diabetes mellitus, hypertriglyceridemia, etc.
  The abundance of fiber can help increase bowel movement. It must be totally eliminated from the diet for celiac disease and lactose intolerance; in case of reduced tolerance to histamine, its relevance depends above all on individual susceptibility.
  This is a recipe that does not meet the lacto-ovo vegetarian (for the use of isinglass) and vegan criteria.
  The average portion of Corona di Pandoro with Raspberries is 30-40 g (about 80-110 kcal).
  Taken from https://www.my-personaltrainer.it/Tv/Ricette/Dolci_Dessert/corona-pandoro-natale.html