Pandoro – a sweet Italian bread – is filled with the easiest-ever no-churn ice cream for a showstopping dessert. Keep this in your freezer ready for unexpected guests. Make it at least a day ahead.
40 g (1 1/2oz) pistachios, roughly chopped, plus extra to decorate
40 g (1 1/2oz) candied peel
100 g (3 1/2oz) dark chocolate
Directions
Step 1
Cut 5cm (2in) off the base of the Pandoro and set aside. Carefully cut a circle into the cut side of the Pandoro and remove most of the bread filling, leaving a layer to prevent any leakage. Set aside.
Step 2
In a large bowl, whisk condensed milk, cream and vanilla to stiff peaks. Fold through nougat, nuts and peel. Spoon cream mix into the hollow Pandoro, replace the base. Wrap in clingfilm and set in the freezer for at least 8hr, or overnight.
Step 3
To serve, roughly chop the chocolate and put into a heatproof bowl over a pan of simmering water. Gently warm until the chocolate has melted; set aside to cool slightly.
Step 4
Remove clingfilm and set the Pandoro on a plate, drizzle over the chocolate sauce and top with remaining pistachios.
GET AHEAD: Make up to end of step 2 up to 4 weeks ahead. Complete recipe to serve.
Per Serving:
Calories: 386
Fibre: 1 g
Total carbs: 36 g
Sugars: 24 g
Total fat: 24 g
Saturated fat: 14 g
Protein: 5 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
