This recipe transforms a store-bought pandoro into a caramelized, Italian dessert, grilled on Weber Slate. You’ll get crispy edges, soft mascarpone cream, Nutella between the layers, and just a touch of coffee for that unmistakable tiramisu style flavour.
Barbecue - SLATE
Preparation
Start by cutting the Pandoro horizontally into about 5 thick slices. Set them aside in order so you can re-stack later.
In a mixing bowl, whip the cream to soft peaks. In another bowl, mix mascarpone with sugar, vanilla, and liqueur if using. Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy. Keep it in the fridge while you grill.
Brew the coffee and it and let it cool slightly.
At the Grill
Preheat your flat griddle or Weber Slate over medium heat — you want a gentle sizzle, not scorching.
Butter both sides of each Pandoro slice and place them on the hot surface. Grill for 2–3 minutes per side until golden and slightly crispy, then remove and set aside.
Lightly brush each grilled slice with coffee. Then, spread Nutella on the bottom slice and top with a dollop of mascarpone cream. Add the next slice, rotating it slightly to spread out the cream.
Repeat the Nutella and cream between each layer until it’s all stacked up.
Dust the top with cocoa powder.
Enjoy.
Gjør det enkelt
Anbefalt tilbehør
Gjør det enkelt
Anbefalt tilbehør
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