Neven Maguire's Pandoro Tiramisu Christmas Tree Cake

Ingredients

• 1 Simply Better Muzzi Pandoro Classico (750g)
• 150ml Simply Better Freshly Made Espresso, cooled down
• 5 Tbsp Amaretto or Coffee Liqueur (or use dark rum)
• 100g Simply Better Venezuelan Single Source Dark or Milk Chocolate, finely grated
• 1 Pack Classic Amaretti Biscuits, crushed
• Cocoa Powder, to dust

For the Cream

• 2 Simply Better Irish Corn Fed Eggs, separated
• 2 Tbsp Caster Sugar
• 2 Cartons Simply Better Italian Mascarpone Cheese
• 2 Tbsp Amaretto or Coffee Liqueur (or dark rum)
• 1 Tsp Vanilla Extract
• 1 Carton Simply Better Single Source Irish Jersey Cream

Method

1. First make the cream, put the egg yolks vanilla and sugar in a large bowl and beat with an electric mixer until pale and thick – it needs to be holding its shape. Whisk in the mascarpone and liqueur until evenly combined.
2. Put the egg whites in another bowl and using clean beaters whisk until stiff. Fold a large spoonful into the mascarpone mixture to loosen it and then gently fold in the remainder until just combined. Cover with cling film and chill for up to 24 hours.
3. Cut the pandoro into 5 even slices and lay each one out on the work surface. Mix the coffee and liqueur in a bowl and using a pastry brush give each piece a light coat. Leave for a few minutes until it has all soaked in. The slices of pandoro need to be evenly coated but not soggy so the tree remains stable.
4. To assemble, whisk the cream into soft peaks and fold into the chilled mascarpone mixture. Put the largest slice on a serving plate or suitable cake stand and top with a fifth of the cream mixture, then sprinkle over a quarter of the Amaretti biscuits and grated chocolate. Continue with each slice of the pandoro, ensuring each side is slightly turned so the points are jutting out at different angles, then dollop the last bit of cream on top. Put the tree in the fridge to chill for at least 30 minutes but up to 4 hours is fine.
5. When ready to serve, use a sieve to dust the pandoro with cocoa powder. Carefully cut into tall slices (a carving knife works well) and arrange on plates to serve.

Neven's Top Tip: If you're worried about stability, insert two wooden skewers down the centre – just remember to remove them before serving.