1 pandoro (recipe to make it at home)
1 mocha of 3
400 g of mascarpone
8 medium eggs
100 g of granulated sugar
2 tablespoons of dry marsala
Procedure for the stuffed star Pandoro:
Let’s start preparing the cream. Put a 3 mocha on the fire. Divide the yolk of the egg and beat it with the sugar until a light cream is obtained, apart from whipping the egg whites firmly.
Add the mascarpone to the egg and mix until a homogeneous cream is obtained.
Incorporate the whipped egg whites and mix gently from top to bottom without removing them. (it must be a non-liquid compact cream)
Pour the coffee into a cup and add 2 tablespoons of dry Marsala wine. Cut the pandoro into a star shape, place the base on the serving dish, wet it slightly wet (not too much otherwise the cake will collapse).
Once wet, spread the cream over the entire surface of the star slice, sprinkle lightly with bitter cocoa, place the other slice of pandoro on top, keeping the tips crossed and continue with the layers.
Complete with the last layer of pandoro and decorate with raspberries, blueberries and mint leaves. Sprinkle all the star-shaped cake with icing sugar.