Pandoro, Mascarpone Cream and Fresh Berries

• 1 Pandoro
• 250 grams Floridia mascarpone
• 80 grams caster sugar
• 5 egg yolks
• 100 grams pouring cream
• 1 punnet of raspberry
• 1 punnet of blueberries
• 1 punnet of strawberries

1. Mix the sugar with the yolks and whisk them over a bain-marie until the mixture reaches approximately 60°C. Then, let it cool to room temperature.
2. Whip the cream to soft peaks and place it in the fridge. Mix the mascarpone with a whisk until it reaches a firm texture.
3. Combine the yolk mixture with the mascarpone and the whipped cream, folding gently from the bottom to the top to incorporate air and keep the mixture fluffy. Transfer the mixture to a piping bag with a fluted nozzle and refrigerate.
4. Slice the Pandoro cake on the side to create 8 to 10 slices, each about one inch thick. Stack the slices on top of each other, twisting them slightly to form a Christmas tree shape.
5. Decorate the Pandoro cake with dots of mascarpone cream all around, and arrange the berries as desired.
6. Finish the Pandoro cake with a sprinkle of fairy dust for a festive touch.

Note: Have fun decorating the Pandoro cake with the family! Serves 8 to 12.