Pandoro tiramisu tree cake

Method

1. Begin by making the cream. Put the egg yolks and sugar in a large mixing bowl and whisk with an electric mixer until pale and thick – the mixture should leave a trail for 3 seconds when the beaters are lifted. Whisk in the mascarpone and marsala/coffee liqueur until combined.
2. Whisk the egg whites in a separate bowl with clean beaters until stiff. Fold the whites into the cream mixture with a metal spoon or rubber spatula, mixing in a spoonful at first to loosen, then gently folding in the rest. Cover and put in the fridge while you prepare the pandoro.
3. Cut the pandoro into 5 even horizontal slices and spread out on a work surface. Mix the Camp Chicory & Coffee Essence mixture and liqueur together, then use a pastry brush to coat each slice all over. Leave for a few minutes to soak in, then turn over and repeat on the other side. You want the bread to be evenly coated without being too soggy.
4. Whisk the double cream to soft peaks, then gently fold it into the chilled cream mixture.
5. To assemble, put the largest slice (the base) of the pandoro on a serving plate and top with a fifth of the cream mixture, followed by a quarter of the grated chocolate. Continue with each layer of the pandoro, ensuring each slice is slightly turned so the points are jutting out at different angles, then dollop the last bit of cream on top. Put the tree in the fridge to chill for at least 30 minutes.
6. When you’re ready to serve, use a sieve to dust the whole pandoro with cocoa powder. Use a large sharp knife (a carving knife works well) to carefully cut the pandoro into tall slices.