17 Dec · GelatoMyWay · No Comments

Children’s Pandoro

Children’s Pandoro: Italian Christmas cake

with Bacio gelato (home made italian ice cream)


Hello folks,

I created this  Christmas mini pandoro tree dedicated to children.

I stuffed it with “bacio” gelato (“kiss” ice cream) , but you can change taste to your liking.

Cut the mini  pandoro into  slices, then create the tree and decorate it ,  letting your children participate.

Use sugar candies as decoration (such as Smarties or M & M’s).

For the “snow” effect just cover with  some icing sugar !!


  • Pandoro 1 portion per child
  • “bacio” gelato (“kiss” ice cream)

Ingredients for  “bacio”  gelato (“kiss” ice cream):

half l. of milk
30 gr. of cocoa
40 gr. of liquid cream
40 gr. of cream
2 tablespoons of sugar
15 gr. of milk powder
3 gr. of stabilizer
1 tablespoon of hazelnut paste
Pinch of salt
1 egg yolk
6/8 whole hazelnuts


Procedure for  “bacio”  gelato (“kiss” ice cream):

Mix all dry ingredients together, then add the egg yolk while continuing to stir.

Finally add milk and cream, and after mixing well put the mix in a saucepan and bring to 85°C with the help of a thermometer.

Allow the emulsion to cool down and in the meantime add the  hazelnut paste to the mixture.

Place everything in the gelato maker machine and stir for about 30/40 min. or until you see a well mounted gelato, at this point add the whole hazelnuts and let the machine run for an additional minute.

Let stand for about 1 hour in the freezer.

For the syrup:

  • 50 ml of milk
  • 1 square of chocolate

To decorate:

  • Sugar candies as needed.


After preparing gelato let it stand in the freezer for at least one hour then take the square of chocolate and dissolve it  in a saucepan with the milk.

Cut horizontally the mini pandoro in regular slices.

Put the mini pandoro base slice on a plate then alternate pandoro slices/syrup/gelato up to the top , taking care not to overlap the slices.

This way you’ll make a tree!

Decorate each “leaf” with a sugar candy and sprinkle with icing sugar.

I used a chocolate “ganache” cream as a “glue” to hold firm the base of the tree .

Enjoy your Christmas tree!


Valentina Pacini



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