Toasted Pandoro with NUTELLA®, Cherry compote and Cinnamon Dusted Ricotta
4 thick slices of pandoro (no fruit)
1 can of tinned cherries
1 tsp caster sugar
1 tsp vanilla bean paste
1 Tbsp (15g) Nutella® per slice
Smooth ricotta, to serve
Cinnamon, to dust
Toast the pandoro bread and spread with Nutella®.
Place cherries, sugar and vanilla in a small saucepan and simmer for 15 minutes. Serve with the pandoro and ricotta, and dust with cinnamon for taste.