Serves: 12 | Preparation & Cooking Time: 20 min | Easy
1kg Chiostro "Original" Pandoro Classico
1 shot Tacinaia Vin Santo del Chianti DOC
70g Icing sugar plus 1 tbsp for dusting
25g pistachios plus a few extra to decorate
50g Quartieri Croccantini Almond Bag
50g D.Barbero “La Torronfetta” Hazelnut Envelope
100g red currants or pomegranate
1. Put the mascarpone in a large mixing bowl with the vin santo and icing sugar and whisk together for 1 minute. Add the chopped pistachios, croccantini and nougat and stir through, set aside.
2. Cut the pandoro in five slices from bottom to top. Spread each layer evenly with the mascarpone mixture making sure to scatter a few red currents on each layer.
3. Lay each slice of pandoro on top of each other so the points don't match to resemble a Christmas tree as you are layering the mascarpone mixture.
4. Top with a dusting of icing sugar and some more red currents and pistachios.