December on the lake
December arrives on Lake Como wrapped in light. The mountains glow with snow-dusted peaks, villages sparkle with Christmas markets, and the scent of roasted chestnuts and mulled wine drifts through cobblestone streets. Bells ring from church towers, candles flicker in windows, and the lake reflects a thousand points of festive warmth.
It’s a month of celebration and togetherness, when tables are laid with care, music fills the air, and even the simplest meal feels special. From the shimmering markets in Como to quiet evenings by the fire, December invites us to savour the season’s beauty, slowly, joyfully, and with gratitude.
This month, we share the magic of the Como City holiday market, celebrate the Pandoro, the golden star-shaped cake that graces every Italian table at Christmas and our favourite ways to dress it up, and finally, our recipe of the month is an elegant Pandoro tiramisu layered with mascarpone, espresso, and holiday cheer.
Christmas in Como city
December transforms Lake Como into a storybook scene with sparkling lights, choirs, and the aroma of cinnamon and vin brûlé filling the air. From Como’s lakeside promenade to Bellagio’s narrow streets, each town celebrates the season in its own way. My favourite is Città dei Balocchi in Como City.
Città dei Balocchi marks the “unofficial” official start of the festive season on Lake Como, the historic centre and lungolago is transformed into a luminous Christmas village, it is the fullest, brightest Christmas experience in Lombardy, ideal for families, food lovers, and anyone wanting a magical winter evening. It started on 23 November, Piazza Perretta fills with wooden market stalls selling artisan ornaments, winter woollens, regional cheeses, sweet treats, and steaming glasses of vin brulé.
From 30 November, the Magic Light Festival illuminates the city with breathtaking artistic projections animate the façades of the Duomo, Broletto, Porta Torre, Piazza San Fedele, Teatro Sociale, and Palazzo Terragni, turning Como’s architectural icons into glowing storybook scenes.
On 1 December at 18:00, the great Christmas tree lights up Piazza Duomo, accompanied by live music and children’s festivities. Families glide across the lakeside ice rink, children visit Santa’s House on weekend afternoons, and workshops for little ones fill the streets with joy.
The celebrations continue through New Year’s Eve fireworks on the lake and conclude on 6 January with the arrival of the Befana, marking the end of the festive season with sweets and small surprises.
Ingredient of the Month: Pandoro
Pandoro is more than a holiday cake, it is a symbol of Italian winter, a golden star that appears on tables from Verona to Sicily as soon as December breathes its first frosted morning. Soft, fragrant, and dusted in a snowfall of vanilla-infused sugar, pandoro captures the very essence of Christmas warmth, nostalgia, celebration, and a childlike sense of wonder.
Its origins trace back to Verona, the city of Romeo and Juliet, where Renaissance bakers prepared a luxurious sweet bread called “pan de oro” (golden bread) reserved for nobility. Its dazzling colour came from something precious for the time: butter and eggs, ingredients so costly that they were saved for feast days and grand celebrations. Over centuries, this golden loaf evolved into the towering, star-shaped masterpiece we know today.
What gives pandoro its unmistakable texture is the long, slow rise, sometimes up to 36 hours, allowing the dough to develop an ethereal lightness. When sliced, the interior reveals a delicate, buttery crumb with the softness of brioche and the perfume of vanilla and citrus zest. It is a bread that feels like cake, a cake that feels like air, and a flavour that feels like home. This purity is what makes pandoro so versatile. It absorbs creams and syrups without collapsing, pairs beautifully with espresso and liqueurs, and lends itself to both simple breakfasts and spectacular holiday desserts.
Here are four ways to enjoy PANDORO this season:
Classic Pandoro with Powdered Sugar – Served warm, dusted generously with sugar for a snowfall effect and a cup of hot cocoa.
Pandoro French Toast – Thick slices dipped in egg and milk, pan-fried in butter, and topped with honey or berries.
Grilled Pandoro with Mascarpone Cream & Berries – Toasted lightly and served with whipped mascarpone, citrus zest and fresh or frozen berries of your choice.
Pandoro Trifle – Layered with custard, whipped sweetened cream, liqueur, and candied fruit for a modern twist on tradition.
RECIPE OF THE MONTH: Pandoro Tiramisu
A luxurious, holiday centerpiece that is creamy, golden, and perfumed with espresso and vanilla. Pandoro tiramisu is where Italian tradition meets festive indulgence. This dessert takes the airy golden crumb of pandoro, toasts it to release its buttery goodness and then lightly kiss it with espresso before layering it with a silky mascarpone cream and then finishing it off with a dusting of the best quality cocoa powder.
The result is a show-stopping holiday dessert that feels both nostalgic and sophisticated, perfect for Christmas Eve, New Year’s, or any cozy winter gathering.
Ingredients (serves 6-8):
1 medium Pandoro, sliced horizontally into layers (toasted lightly in a dry pan)
500 g mascarpone cheese (1 large tub)
4 large eggs, separated
4 Tbsp caster sugar
pinch of salt
2 Tsp pure vanilla extract
1/4 cup strong espresso, cooled
2 Tbsp Marsala wine (or Amaretto)
3/4 cup fresh cream whipped
Cocoa powder, for dusting
Dark chocolate curls or shaved chocolate, to finish (optional)
Powdered sugar, for serving
Instructions:
1. Prepare the pandoro: Lay the Pandoro on its side and slice the pandoro into slices 1-1.5 inches thick. If you are making a single large tiramisu, make sure your slices can fit your dish, trim and puzzle-piece the slices together to ensure you can make 2 to 3 layers of cake. If you are making individual desserts, use the dessert glass as a template to press out/cut your cake pieces to size. Lightly toast each cut-to-size slice in a dry pan (low heat, 5–7 minutes) until warmed and fragrant. This step enhances the buttery aroma and helps the slices hold their shape when moistened.
2. Prepare the espresso soak: Combine the cooled espresso with the optional liqueur. Set aside in a bowl to brush onto the pandoro with a pastry brush, please don’t soak your pandoro.
3. Make the mascarpone cream: In a clean bowl, whisk the egg yolks with sugar until pale, thick, and creamy. Add the mascarpone and vanilla, whisking until smooth and luxurious. In a separate bowl, beat the egg whites with a pinch of salt until they form soft peaks. Gently fold the egg whites into the mascarpone mixture in two additions to keep the cream light and airy.
4. Assemble the tiramisu: Place a slice of toasted pandoro in the bottom of your serving dish, individual dessert glass. Brush lightly with the espresso mixture, do not drench it; pandoro is delicate and should remain airy. Spread a generous layer of mascarpone cream over the slice. Top with the next slice of pandoro. Brush with espresso, add more cream, and continue layering until you reach the top. Finish with a smooth final layer of mascarpone cream.
5. Chill: Refrigerate for at least 4 hours (overnight is ideal), allowing the flavors to meld and the structure to settle.
6. Finish & serve: Just before serving, dust the top generously with high-quality cocoa powder.
Add dark chocolate shavings for extra richness if you love the contrast. Serve chilled, in tall slices that show off the golden layers and creamy ripples.
Why We Love It: Pandoro tiramisu captures everything magical about December….soft lights, warm kitchens, the elegance of tradition, and the joy of sharing something indulgent with the people you love. It’s effortless to assemble, unforgettable to eat, and destined to become a Lake Como Kitchen holiday classic.
Wine Pairing: For a dessert this luxurious, reach for a Moscato d’Asti or a Vin Santo del Chianti. Moscato’s gentle bubbles and honeyed floral notes enhance the sweetness without overwhelming it, while Vin Santo adds nutty depth and a warm finish that pairs beautifully with mascarpone and coffee. Either choice will make your Pandoro tiramisu shine.
As winter settles over the lake, December reminds us to pause and gather, to share meals, laughter, and light. Whether you’re wandering through Como’s Christmas markets or sitting fireside with a slice of Pandoro, may your holidays be filled with warmth, joy, and wonder.
See you on the lake,
The Lake Como Kitchen Experience Team