The artisanal Pandoro with Sabayon Cream has a soft and golden yellow dough, enriched with a delicious filling of sabayon cream and enriched with natural Bourbon vanilla from madagascar* (*Slow Food Presidium). The leavening cycle is natural, starting from a sourdough mixture, which entails 72 hours of patient craftsmanship. The result is a soft and highly digestible sweet, with genuine and unique aroma and flavour. The basic ingredients are all fresh: eggs from Italian barn-raised hens, milk, cream and butter. The softness of the Pandoro and the sweetness of the frothy sabayon cream satisfy from the most traditional palates to the most refined and insatiable ones. The Sabayon Pandoro can be decorated at the time of serving, with a light sprinkling of icing sugar, included in the package.
Loison's craft Pandoro features carefully selected ingredients. Its yellow buttery sponge is flavored with vanilla and dusted with powdered sugar. The production process takes up to 72 hours, which includes the natural rising of the sourdough. The end result is a highly digestible product that yields a one-of-a-kind fragrance and genuine taste. The eggs used are laid by free-range hens raised in Italy and the butter is produced in Italian mountains.