Ingredients

For the base
Pandoro 150 g

For the syrup
Water 70 ml
Sugar 40 g
Organic orange peel 1

For the cream
Mascarpone cheese 250 g
Cheese spread with hazelnut and chocolate 150 g
Cream 200 ml
Icing sugar 1 teaspoon

To decorate
Chocolate curls q.s.
Pomegranate grains q.s.
Decor Gondolas
Love Skewers

Method

Prepare the syrup by placing water, sugar and orange peels in a saucepan and, when it is slightly boiling, remove from the heat and leave to cool.

Place the Decor Gondolas on the table.

Cut the pandoro into small thin rectangles the same size as the base of the gondolas and arrange them inside.

When the syrup is cooled, using a brush, moisten the pandoro.

In a bowl mix the mascarpone cheese, the spreadable cream and the icing sugar with the electric mixer. In another bowl, whip the cream and add it to the previous mixture, gently stirring with a spatula, from top to bottom.

Put the cream into a pastry bag with a nozzle and distribute it on the pandoro until it is covered.

Plating

Place some chocolate curls on the cream surface.

Place a few pomegranate grains on the surface, along with the chocolate curls.

Decorate the dessert by inserting a Love Skewer on each portion at one side of the surface.

Leave to rest in the fridge for at least one hour before serving.