Chef notes
I love a showstopper, and this is surely one. Dare I say, it can even be the centerpiece of your Christmas 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.
Technique tip: 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.
Swap option: If serving children, feel free to omit the almond liqueur. Decorate your cake with holiday sprinkles, colored nonpareils and/or dragées to create your own color scheme.
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