Reimagine your Italian sweet bread this year with our show-stopping Christmas tree stack. Slices of pandoro are layered with a thick spread of Nutella and generous dollops of velvety vanilla and orange cream to balance the sharp flavours. Indulgent, elegant and incredibly eye-catching, this impressively easy dessert is one to whip out this Christmas.

What you need to know before you start

This no-bake dessert requires very little hands-on cooking. Aside from the homemade cherry compote and mixing the orange cream, our Christmas tree cake is made using a ready-made pandoro, the Veronese sweet bread traditionally eaten at Christmas. 

You will need a large serrated knife to cut the pandoro, a saucepan for the compote and a stand mixer fitted with the whisk attachment to create the vanilla and orange cream. If you don’t have a stand mixer, feel free to use electric beaters or a firm whisk. 

Why is this the best pandoro Christmas tree stack recipe?

Shaped like a Christmas tree, this impressive structure will present beautifully at your next dinner party or festive feast. This is a great dessert to choose during a time when your oven is usually occupied with a leg of ham or meringue.

Aside from the compote, there’s no cooking involved – it simply comes together by stacking slices of rich, buttery pandoro with layers of cherries, cream and luscious Nutella. Feel free to make this recipe your own with your favourite berries in place of the cherries, or adding spices to the vanilla cream. 

What is the difference between pandoro and panettone?

Pandoro and panettone are both Italian sweet breads. They have a similar flavour and can be used interchangeably in many recipes, including this one. The main difference lies in the shape. A pandoro is baked into the shape of a tapered 8-point star, whereas the panettone is in a cylindrical shape with a domed top. We use pandoro here, as the star shape gives this dish its personality and design. Pandoro also doesn’t contain fruit, while panettone traditionally contains dried fruits and candied peel. 

How long does pandoro last after opening?

An opened pandoro can last up to 2-3 months unrefrigerated when kept in a cool, dark place. It usually comes with a bag you can use to store the cake. You can also wrap it in plastic wrap or foil. Avoid keeping it in the fridge, as it can become hard. Pandoro and panettone can be frozen for up to 12 months and still retain their quality. 

What ingredients you’ll need

Pandoro: The star of the recipe. This Italian sweet bread forms the structure of the cake. You can substitute panettone or brioche, however you will need to cut the slices to create the Christmas tree shape. 

Nutella: This smooth, rich spread adds a hit of chocolate flavour and helps to hold the stack together. 

Fresh cherries (optional): Cherries add a burst of sweet tartness to the complete dish. 

Icing sugar: A dusting of icing sugar completes the dish to give it visual interest with an extra touch of sweetness. 

Frozen cherries: Frozen cherries are used as the main ingredient for the fruit compote. As they thaw, the juices help to create the compote. 

Caster sugar: Used in both the cherry compote and vanilla cream, caster sugar adds sweetness. The fine granules help it to dissolve evenly and smoothly into each component. 

Kirsch (optional): A clear cherry brandy hailing from Eastern Europe, kirsch has a cherry aroma and bitter almond taste that complements the flavours of the compote.  

Mascarpone: Mascarpone is whipped to create a smooth and solid cream that helps the pandoro stack hold its shape. 

Thickened cream: The thickened cream provides a rich, smooth base that gives the vanilla and orange cream its creamy texture.

Orange zest: The orange zest adds a burst of vibrant citrus flavour to brighten the cream's richness.

Vanilla bean paste: The vanilla bean paste imparts a deep, aromatic vanilla flavour.

Ground cinnamon: Cinnamon introduces a warm, slightly spicy note that complements the citrus and vanilla, adding depth to the cream.

Allspice: Allspice contributes a subtle, complex flavour with hints of clove, nutmeg and cinnamon to enhance the cream's warmth and richness.

How to assemble a pandoro Christmas tree cake

Before you begin assembling your cake stack, be sure to have all your components ready and within arm’s reach. The pandoro should be cut into 6 x 2.5cm-thick slices, the cherry compote should be cooled and the vanilla cream should be whisked until stiff peaks and chilled.

Start with the widest slice of pandoro followed by one-third of cream and a few cherries from the compote. Continue building, choosing the next widest slice of pandoro, then repeating before finishing with a final drizzle of compote and some fresh cherries, if using. 

How to store pandoro Christmas tree stack

Make the compote and cream in advance and store in an airtight container for up to 3 days until you’re ready to serve. The assembled Christmas tree cake can stand in the fridge or at room temperature for 2 hours. 

How to serve pandoro Christmas tree stack

Serve your complete pandoro Christmas tree cake piled high on a serving platter. Finish with a dollop of cream and top with fresh cherries, a dusting of icing sugar and any remaining compote liquid. Any leftover compote and cream can be placed in bowls on the dinner table so guests can spoon themselves an extra serving. 

It’s the perfect sweet treat to end your festive feast after enjoying Christmas favourites like maple-glazed ham, pumpkin and rocket salad and sage roast turkey. 

Drink pairings for a pandoro Christmas tree stack

When choosing the right drink pairings, feel free to lean into the sweet flavour profile of a pandoro, or contrast its richness with something light and refreshing. Opt for a bold Italian dessert wine like a vin santo and a sweet almond amaretto, or choose a bubbly prosecco to balance the richness. 

If you love our pandoro Christmas tree stack recipe, try this 

In the mood for an Italian Christmas? Explore our selection of Italian-inspired cakes and bakes, perfect for your festive celebrations:

• Bomboloni with ginger custard
• Ricotta and cinnamon trifle with salted amaretto 
• Hazelnut, fig and chocolate panforte