This sweet sculpture is thing of beauty. If only your guests knew just how easy it was to make… shhhhh. Not only is it delicious, it gladdens my Scottish heart because it means no more wasted pandoro at Christmas time. I love to get them as gifts but there’s only so much Italian cake you can have with a cup of tea.
Ingredients
- 1 large pandoro
- 7 fl oz (200 ml) your favourite liqueur
- 10 fl oz (300 ml) double cream
- 9 oz (250 g) mascarpone
- 1 finely grated unwaxed lemon zest
- 1 lb 2 oz (500 g) of mixed berries, such as raspberries, strawberries, and blueberries
How to Make It
- Cut the pandoro horizontally into 4 slices. Set aside 2 tbsp from the packet of icing sugar you’ll find inside the box, then tip the rest into a large bowl.
- Pour the liqueur onto a large plate or shallow dish.
- Very briskly dip each slice of cake into the liqueur. Set aside.
- Put the cream, mascarpone, and lemon zest into the large bowl with the icing sugar, and whisk until you have soft peaks.
- Divide the mascarpone mixture between the 4 slices of pandoro, starting with the biggest slice and stacking the layers up on a serving plate.
- Scatter a few raspberries and blueberries on each layer where the points stick out, after you stack them.
- Scatter the remaining berries on top of the cake and around the serving plate.
- Give it a good dusting with the reserved 2 tbsp of icing sugar.