Christmas Tree Shaped Cake with Cannoli Filling with a blurred Christmas Tree in the background.
Photography, Art Direction & Food Styling: Anthony Contrino

I love a showstopper, and this is surely one.  Dare I say, it can even be the centerpiece of your Christmas Day table.  But don’t be fooled by its bougie appearance, it is easier to make than it may seem.  Store-bought Pandoro (a simple enriched cake not too unlike brioche) is used to create the Christmas tree effect thanks to the 8-point star mold, said to resemble the mountains near Verona, it is baked in.

Cannoli Cream-Stuffed Pandoro Christmas Cake

Prep Time: 30 minutes
Cook Time: 5 minutes
Inactive Time: 12 hours
Servings: 12
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Ingredients
 

FOR THE CANNOLI CREAM:

  • 1 (32-ounce) container whole milk ricotta
  • 1 cup powdered sugar
  • 1 tablespoon Amaretto
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon freshly ground nutmeg
  • ½ cup heavy whipping cream, whipped to medium peaks

FOR THE AMARETTO SOAK

  • ½ cup sugar
  • 2 teaspoons Amaretto

FOR THE CAKE

  • 1 (26.5-ounce) pandoro
  • Assorted sprinkles, nonpareils and dragées, for garnish

Instructions
 

  • MAKE THE CANNOLI CREAM: Line a colander with a few layers of cheesecloth and set it over a large bowl.
  • Add the ricotta and fold the cheesecloth over the cheese to conceal it.
  • Balance a stack of heavy plates over the wrapped ricotta, carefully transfer to a refrigerator and refrigerate overnight, for at least 12 hours.
  • In a food processor, pulse the strained ricotta, until creamy, for 10 to 15 seconds.
  • Add the powdered sugar, Amaretto, vanilla, cinnamon and nutmeg and process, scraping down the sides as needed, until smooth and all ingredients are thoroughly combined; transfer to a bowl.
  • Gently fold in the whipped cream.
  • MAKE THE AMARETTO SOAK: In a small saucepan, whisk the sugar and ⅓ cup cold water over medium heat until the sugar is fully dissolved.
  • Add the Amaretto, stir to combine and cool completely.
  • ASSEMBLE THE CAKE: Cut the pandoro, horizontally, into 5 equal-sized layers.
  • Place the bottom (and largest) layer of the pandoro onto a cake stand.
  • Using a pastry brush, add a light brushing of the Amaretto soak over the exposed cake area.
  • Spread ¼-inch layer of the cannoli cream evenly over the top.
  • Place the next largest layer over the top, slightly rotating it to stagger the pattern, to create a Christmas tree effect.
  • Add another light coating of the soak and another ¼-inch layer of the cannoli cream; repeat with the remaining layers. You should have some Amaretto soak leftover; discard it or use it for something else.
  • Transfer the remaining cannoli cream to a piping bag fitted with a small star tip.
  • Pipe rosettes over the exposed areas of the cannoli cream on the cake.
  • Lightly sprinkle some white or holiday sprinkles, nonpareils and/or dragées over the exposed cannoli cream.
  • Top with a ceramic star or snowflake ornament and serve.

Notes

  • This dessert is best when served the day it’s made, but the cannoli cream and Amaretto soak can be prepared a day in advance. Once made, leave at room temperature, if possible.
  • You can find Pandoro at most Italian and specialty markets during the holiday season.
Course: Dessert
Author: Anthony Michael Contrino