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 Mananara 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: free-range Italian eggs, milk, cream and mountain 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.
The Loison Sabayon Pandoro is abundantly filled with frothy sabayon cream, an egg-based cream of ancient Turin origins and enriched with sweet fortified wine. A Pandoro that emphasises softness and creaminess, where the soft dough, rich in mountain butter, meets the frothiness and sweetness of sabayon cream
|More than € 190,00||3%|
|More than € 370,00||7%|
|More than € 540,00||10%|
|More than € 700,00||15%|
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