A great way to use Christmas cake for delicious dessert!
1 Pandoro sliced into 3cm thick pieces
2 Cups of vanilla custard
2 Cups of chocolate custard
1 Cup of whipped cream for garnish
1 Cup of flavoured syrup to soak the Pandoro
Good quality dark chocolate drops or shavings
Optional: Garnish with fresh berries of your choice
1 Cup of sugar
1 Cup of water
1/2 vanilla pod
1/2 lemon or orange skin
1 Star anise
1 Small cinnamon quill
To make the syrup melt 1 cup of sugar in 1 cup of water with 1/2 vanilla pod. 1/2 lemon or orange skin, 1 star anise and a small piece of cinnamon quill and bring it to the boil — simmer for 5 minutes then set aside to cool.
Cut the Pandoro slices in pieces that could fit in a dessert cup or glass. If you do not have one of those you can leave the Pandoro in large slices and place in a large deep dish.
Wet the Pandoro generously with the cooked syrup and add half of the vanilla custard and spread it out.
Cover with another layer of Pandoro and repeat now using the chocolate custard.
Cover with the vanilla custard to finish and garnish with dollops of whipped cream, chocolate chips and fresh berries!