In Italy, as the days started getting shorter, I just became more and more exited about all the holiday goodies that would arrive. When I was a child growing in Piemonte, Pandoro became my new bread from mid October well into January. I would eat it with butter and some homemade Italian fruit jam my mom would make.
Italian holiday treats have a subtle sweetness to them, not too overwhelming, and this simple deconstructed Pandoro with our own homemade Italian fruit jam is well, the jam. Using AnnaMaria’s fruit jams, this recipe offers an easy way to use that tasty Italian brioche to make a grand centerpiece to your holiday desert or breakfast table. You can of course do it to impress guests, or just your family or yourself.