Pandoro Dome with Mascarpone Cream and White Chocolate

• FOR COMPLEMENT

Procedure

For the Pastry Cream: Combine all the ingredients in a glass bowl, except the chocolate and mascarpone, mix with a hand whisk and microwave for 6 minutes, stirring every 2 minutes.

Add the chopped white chocolate and mix until the ingredients are combined, cover with cling film and place in the fridge for 1 hour.

Return the bowl to the cream and add the mascarpone, blending with an electric mixer or a stand mixer. Fill a piping bag and refrigerate until ready to use.

Line a large bowl with cling film, cut the Pandoro into half-centimetre horizontal slices and line the sides of the bowl, fitting the tips of the slices together like a jigsaw puzzle.

Fill the base with a third of the mascarpone custard, fit in about ten meringues here and there, overlap a layer of pandoro, moistening it lightly with the limoncello syrup, cover with the second third of the cream and fit in about ten meringues, STEP 6.

Another layer of Pandoro, soaking it as above, finally the rest of the cream, fit another ten or so meringues and close with a layer of Pandoro.

Invert the bowl onto a serving plate and carefully remove it along with the cling film.

Decorate the Pandoro Dome with a cream rose, a dusting of icing sugar and some meringues all around the circumference of the base, using the cream as glue and flame them with the blowtorch.

The chef recommends:

Recycle the Pandoro for a delicious dome-shaped dessert filled with a white chocolate cream.

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