This buttery, Italian bread really is the star of Christmas desserts. Try this light, festive dessert with whipped cream and a drizzle of chocolate
Ingredients
- 300ml double cream
- 250g mascarpone
- 4 tbsp Pedro Ximénez sherry
- 1 large orange, zested
- 2 tbsp icing sugar, plus extra for dusting
- 1 pandoro
- 50g almonds, toasted and roughly chopped
- edible gold leaf (optional)
Method
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In a large bowl, whisk together the cream, mascarpone, half the sherry, 3/ 4 of the zest and the icing sugar until the mixture is floppy and just holds its shape.
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Cut the pandoro horizontally into five slices. Put the bottom piece on a serving plate or cake stand and drizzle over a little of the remaining sherry. Spoon over a quarter of the cream mixture and top with a handful of the almonds (saving enough for each layer and to decorate the top). Add the next layer of pandoro and continue to sandwich the layers together, rotating each at a different angle so that you create the shape of a Christmas tree.
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Dust with icing sugar, then dot over the gold leaf (if using) along with the remaining almonds and orange zest.