— 400 g of mascarpone
– 3 egg yolks
– 120 g of sugar
For the surface:
– Sugar-free cocoa powder
Preparation of pandoro tart with tiramisu-style cream
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 dough.
Grease and flour a 20 cm diameter mold and place the dough inside.
Using your hands or the back of a spoon, spread it and compact it at the base. Lift the edges to contain the cream.
Prepare the cream:
Since the cream will be baked in the oven with the pandoro tiramisu tart, there is no need to pasteurize the yolks. In a bowl, whisk the egg yolks with the sugar until soft and light.
In another bowl, soften the mascarpone with an electric mixer until creamy. Gradually add the yolks, stirring with a spatula from bottom to top.
Assemble the pie:
Pour the mascarpone cream into the previously prepared pandoro base. Level it with a spoon.
Bake the pandoro tiramisu tart in an oven preheated to 180° for approximately 30 minutes. Remove from the oven and let cool completely first to room temperature, then in the refrigerator. Once cold, unmold the pandoro tiramisu cream tart from the mold and transfer it to a plate. Sprinkle with bitter cocoa and serve.
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