Italian Christmas Tree Cake with Lemon Curd and Limoncello
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Ingredients
  • 1 large Pandoro
  • ½ cup of Limoncello or other liqueur (optional)
  • 1 small jar of good quality store-bought lemon curd 10 oz. ( You won't use it all)
  • 2 cups heavy whipping cream
  • 1 cup mascarpone cheese, room temp
  • 2 heaping tablespoons, powdered sugar
  • edible stars, white pearl sprinkles or anything else you want to decorate with
  • A topper for your tree cake, I used a star ornament
  • platter decorations
Instructions
  1. Turn the Pandoro on it's side and carefully cut six slices horizontally.
  2. In a large mixing bowl add the mascarpone cheese and powdered sugar, cream well beating with a mixer.
  3. Next add the heavy cream into the mascarpone mixture, beating well into stiff peaks, not soft and loose.
  4. Fold in lemon curd, start with a heaping tablespoon and keep adding more to taste and stiffness of the cream mixture, remember you don't want it runny.
  5. Place the largest slice onto your serving platter.
  6. Brush first layer with limoncello, if not using liqueur just brush the layer with a thin swipe of lemon curd.
  7. Spread cream mixture all over the top.
  8. Top with the next largest slice making sure to angle it so the points of the star do not align.
  9. Repeat with the limoncello and cream mixture on each layer and finally the top.
  10. At this point you can refrigerate it over night and decorate it closer to the time you will be serving it. I've done it hours before. Try not to serve it ice cold from the fridge, let it sit out a little.
  11. To cut remover layer by layer and cut into serving size, when you get towards the bottom you can cut into wedges.
  12. Remember, the skies the limit on flavor and decorating, make it your own!
Recipe by Proud Italian Cook at http://www.prouditaliancook.com/2016/11/italian-christmas-tree-cake-lemon-curd-limoncello.html