In a large bowl, mix the mascarpone with the icing sugar until the mixture is smooth and homogeneous.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture, using bottom-up movements to keep the air incorporated.
Cutting the Pandoro :
Place the Pandoro on a cutting board and, using a serrated knife, cut it horizontally into 5-6 slices of equal thickness. This will create even layers for the filling.
Assembling the dessert :
Spread a generous layer of mascarpone cream on the bottom slice of the Pandoro .
If you like, add chocolate chips or candied fruit on top of the cream for an extra touch of sweetness.
Overlap the next slice, staggering the tips to create a star-like visual effect.
Repeat the operation for each layer, ending with the top of the Pandoro .
Final decoration :
Once assembled, sprinkle the surface of the Pandoro filled with mascarpone cream with icing sugar for an elegant and festive touch.
Notes
For a richer flavor, you can flavor the mascarpone cream with a teaspoon of vanilla extract or a splash of sweet liqueur.
Make sure all the ingredients are very cold before starting the preparation, especially the cream, to make it easier to whip.
Pandoro filled with mascarpone cream is ideal to prepare the day before and store in the refrigerator, allowing the flavors to blend perfect
