Prepare the base:
Cut the pandoro into small pieces and place them in a large bowl. Add the ricotta and mix until you obtain a homogeneous and compact mixture.
Butter and flour a 20cm diameter mold and place the dough in it.
Using your hands or the back of a spoon, roll it out and compact it at the base. Raise the edges to contain the cream.
Prepare the cream:
Since the cream will be cooked in the oven together with the pandoro tiramisu tart, there is no need to pasteurize the egg yolks. In a bowl, whisk the egg yolks with the sugar until you obtain a soft, light mixture.
In another bowl, soften the mascarpone with an electric whisk until you obtain a cream. Gradually add the egg yolks, mixing with a spatula from bottom to top.
Assemble the cake:
Pour the mascarpone cream into the previously prepared pandoro base. Level it with a spoon.
Cook the pandoro tiramisu tart in a preheated oven at 180° for about 30 minutes. Remove from the oven and let cool completely, first at room temperature, then in the refrigerator. Once cold, remove the pandoro tiramisu tart from the mold and transfer it to a plate. Sprinkle with bitter cocoa and serve.
