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Sherry, almond & orange pandoro

Sophie Godwin
  • 15 minutes
  • Serves 12 to 15

INGREDIENTS

1

Orange, large

2 tbsp

Icing sugar

50 g

Almonds, toasted and roughly chopped

300 milliliters

Double cream

250 g

Mascarpone

4 tbsp

Pedro ximenez sherry

edible gold leaf(optional)

1

Pandoro