You must also respect the cooking time and temperature, so follow the steps described below step-by-step.
Preparation: 15 minutes
Rest: 2 hours
Cooking: 30 minutes
Servings: 8 people
Ingredients :
For the base:
– 300 g pandoro
– 250 g ricotta
For the cream:
— 400 g of mascarpone
– 3 egg yolks
– 120 g of sugar
For the surface:
– Sugar-free cocoa powder
Preparation of pandoro tart with tiramisu-style cream
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Indulge in this delightful summer salad that remains fresh in your refrigerator for up to 2 months.
