Firehouse Gifts x Dianne Bibby: A Night of Pandoro Perfection.
On November 26th, we hosted an unforgettable evening at Firehouse Gifts, celebrating the art of festive indulgence with Dianne Bibby’s showstopping Pandoro recipe. The event brought together fans, friends, and the Firehouse community for a night of culinary inspiration and holiday cheer.
Dianne, accompanied by her lovely family, presented her take on the classic Bauli Pandoro di Verona. Guests were captivated as she transformed this Italian favourite into a Salted Caramel & Vanilla Bean Ice Cream Pandoro Cake—a dessert that truly embodies the magic of Christmas.
A Festive Feast
No holiday gathering at Firehouse is complete without delectable treats and bubbly to match! Guests were delighted with delicious morsels of Peppino’s Roman Pan Pizza @peppinos_roman_pan_pizza and glasses of Valdo Prosecco, creating an atmosphere of warmth and celebration.
The Star of the Show: The Recipe
Dianne’s recipe, now available for you to recreate at home, combines the rich flavours of salted caramel and creamy vanilla bean ice cream, all nestled within the iconic layers of Pandoro Bauli. Whether you missed the event or want to relive the magic, you can find the full recipe and watch Dianne in action on our Instagram @firehousegifts.
Recreate the Magic at Home
Here’s a step-by-step guide to Dianne’s Pandoro creation:
The Recipe: Salted Caramel & Vanilla Bean Ice Cream Pandoro Cake
You’ll need:
For the Pandoro Cake:
•1kg Pandoro di Verona Bauli
•Icing sugar, for dusting
For the Salted Caramel:
•200 g castor sugar
•50 g butter, room temperature
•250 ml cream, warmed
•A generous pinch of sea salt flakes
For the No-Churn Vanilla Bean Ice Cream:
•300 g condensed milk, chilled
•500 ml fresh cream, chilled
•7.5 ml vanilla paste or extract
1. Make the Caramel
•Heat the sugar in a saucepan over medium-high heat until it melts and turns amber (don’t stir—swirl the pan gently).
•Whisk in the butter, then slowly add the warmed cream and salt.
•Simmer for 4–6 minutes until smooth and slightly thickened. Let it cool.
2. Prepare the Pandoro
•Slice 1.5 cm off the base of the Pandoro.
•Hollow out the center, leaving a 2–3 cm edge intact.
3. Whip Up the Ice Cream
•Beat the condensed milk, cream, and vanilla until soft peaks form.
•Swirl in half the caramel. Reserve the rest for serving.
4. Assemble the Cake
•Fill the hollowed Pandoro with the ice cream mixture and replace the base.
•Freeze for 4–5 hours until set.
5. Serve & Enjoy
•Let the Pandoro soften for 5–6 minutes before slicing. Dust with icing sugar and drizzle with the remaining salted caramel.
Celebrating Sweet Traditions
We take pride in presenting the very best during the holidays, and this Pandoro recipe is no exception. Whether you’re making it for family or friends, it’s a dessert that captures the heart and joy of Christmas.
Visit Firehouse Gifts to stock up on Pandoro Bauli, and don’t forget to tag us and Dianne Bibby in your creations! Here’s to a season filled with sweet traditions and shared moments.
Dianne, accompanied by her lovely family, presented her take on the classic Bauli Pandoro di Verona. Guests were captivated as she transformed this Italian favourite into a Salted Caramel & Vanilla Bean Ice Cream Pandoro Cake—a dessert that truly embodies the magic of Christmas.
A Festive Feast
No holiday gathering at Firehouse is complete without delectable treats and bubbly to match! Guests were delighted with delicious morsels of Peppino’s Roman Pan Pizza @peppinos_roman_pan_pizza and glasses of Valdo Prosecco, creating an atmosphere of warmth and celebration.
The Star of the Show: The Recipe
Dianne’s recipe, now available for you to recreate at home, combines the rich flavours of salted caramel and creamy vanilla bean ice cream, all nestled within the iconic layers of Pandoro Bauli. Whether you missed the event or want to relive the magic, you can find the full recipe and watch Dianne in action on our Instagram @firehousegifts.
Recreate the Magic at Home
Here’s a step-by-step guide to Dianne’s Pandoro creation:
The Recipe: Salted Caramel & Vanilla Bean Ice Cream Pandoro Cake
You’ll need:
For the Pandoro Cake:
•1kg Pandoro di Verona Bauli
•Icing sugar, for dusting
For the Salted Caramel:
•200 g castor sugar
•50 g butter, room temperature
•250 ml cream, warmed
•A generous pinch of sea salt flakes
For the No-Churn Vanilla Bean Ice Cream:
•300 g condensed milk, chilled
•500 ml fresh cream, chilled
•7.5 ml vanilla paste or extract
1. Make the Caramel
•Heat the sugar in a saucepan over medium-high heat until it melts and turns amber (don’t stir—swirl the pan gently).
•Whisk in the butter, then slowly add the warmed cream and salt.
•Simmer for 4–6 minutes until smooth and slightly thickened. Let it cool.
2. Prepare the Pandoro
•Slice 1.5 cm off the base of the Pandoro.
•Hollow out the center, leaving a 2–3 cm edge intact.
3. Whip Up the Ice Cream
•Beat the condensed milk, cream, and vanilla until soft peaks form.
•Swirl in half the caramel. Reserve the rest for serving.
4. Assemble the Cake
•Fill the hollowed Pandoro with the ice cream mixture and replace the base.
•Freeze for 4–5 hours until set.
5. Serve & Enjoy
•Let the Pandoro soften for 5–6 minutes before slicing. Dust with icing sugar and drizzle with the remaining salted caramel.
Celebrating Sweet Traditions
We take pride in presenting the very best during the holidays, and this Pandoro recipe is no exception. Whether you’re making it for family or friends, it’s a dessert that captures the heart and joy of Christmas.
Visit Firehouse Gifts to stock up on Pandoro Bauli, and don’t forget to tag us and Dianne Bibby in your creations! Here’s to a season filled with sweet traditions and shared moments.