Ingredients

The following ingredients have 16 Servings
  • 2 Sweet ricotta (double the recipe)
  • 1 Pandoro cake
  • 2 tablespoons rum (optional)
  • ½ cup pomegranate arils
  • powdered sugar
  • mint leaves to garnish top of cake

Instruction

  • Lay the pandoro on its side and slice the bread into 5 equal sections. 
  • The largest slice creates the base of our Christmas tree, place it on your working surface with the cut side facing upward.
  • If using, brush the cake with rum, excluding the tips.
  • Next, spread a layer of the sweet ricotta over the entire base.
  • Place the next largest slice on top of the base without aligning the points. Once again, brush with the liquor (if using) and layer with sweet ricotta. 
  • Repeat this sequence for the rest of the layers.