Ingredients

The following ingredients have 4 Servings
  • 1 large Pandoro cake
  • 2 cups Mascarpone ((17.5 oz/500g))
  • 1 fl oz Vin Santo (or liqueur of choice (30ml))
  • 1/2 cup powdered sugar (icing sugar) plus 1 tbsp for dusting ((70g))
  • 1/4 cup pistachios plus a few extra to decorate ((25g))
  • 1/2 cup white chocolate (finely chopped (50g))
  • 1/2 cup Red currants or pomegranate (plus extra for decoration (3.5 oz/100g))

Instruction

  • Put the mascarpone in a large mixing bowl with the vin santo and powdered sugar and whisk together for 1 minute. Add the chopped white chocolate and pistachios and stir through, set aside.
  • Cut the pandoro in five slices from bottom to top. Spread each layer evenly with the mascarpone mixture making sure to scatter a few red currents on each layer.
  • Lay each slice of pandoro on top of each other so the points don't match to resemble a Christmas tree as you are layering the mascarpone mixture.
  • Top with a dusting of powdered sugar and some more red currents and pistachios.