Pandoro Christmas Tree Cake with Amaretto and Mascarpone Whipped Cream
 
Ingredients
  • This recipe is for a 3.5 oz. Pandoro, you can double everything for the larger size.
  • 1 cup, heavy whipping cream
  • ½ cup of mascarpone, room temp
  • 1 heaping tablespoon, powdered sugar, plus additional for sprinkling
  • 2 teaspoons of Amaretto to flavor the cream mixture,plis additional for brushing layers
  • toasted sliced almonds for garnish and between layers,
  • white sprinkles, optional
Instructions
  1. Cream Mixture
  2. In a mixing bowl add the mascarpone and the heaping powdered sugar and beat until smooth.
  3. Add in the heavy cream and the 2 teaspoons of Amaretto and beat mixture into stiff peaks.
  4. Slice the Pandoro horizontally, being careful not to break the points of the star shape. Place the largest slice on a serving dish then brush with Amaretto, then spread cream mixture on top with some toasted almonds.
  5. Place the next largest slice on top placing it on an angle so the points of the stars are staggered alternate layers.
  6. Repeat with the Amaretto and cream mixture on every slice and continuing to stagger the layers until you reach the top.
  7. Place cream mixture on the very top, sprinkle with almonds and other garnishments.
  8. Dust all over with powdered sugar.
  9. This can be made a few hours ahead of time and kept in a cool place.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2014/12/pandoro-christmas-tree-cake-amaretto-mascarpone-whipped-cream.html