Pandoro tree

To prepare the stuffed pandoro, start with the custard: pour the milk into a small saucepan, add the vanilla extract 1, and heat until just about to boil. Meanwhile, place the egg yolks in a larger saucepan with the sugar 2 and cornstarch 3.

Mix well with a whisk until you get a smooth and lump-free mixture 4. Add the hot milk to the egg yolk mixture in 2 parts 5, stirring to incorporate, then return the saucepan to the heat and let it thicken over low heat, stirring continuously 6.

Transfer the obtained cream into a cold bowl from the freezer 7 and whisk for a minute 8 before covering it with cling film in contact 9. Place in the refrigerator for at least 2 hours.

After this time, pour the cold cream into a bowl 10, add the powdered sugar 11 and whip with electric whisks 12.

Take the custard from the refrigerator and stir to soften it, then gradually fold in the whipped cream 13, gently stirring from the bottom up with a spatula to avoid deflating it 14. Transfer the diplomatic cream to a piping bag with a star nozzle. At this point, cut the pandoro into horizontal slices about 3/4 inches thick: you should get about 7 slices 15.

Place the base of the pandoro on the serving plate and pipe a little diplomatic cream in the center 16, then spread it with a spatula. Lay the next slice of pandoro on top, making sure to misalign the points so that those of the slice below remain visible 17. Continue in this way until all of the pandoro is reassembled. Now garnish the protruding points with dollops of diplomatic cream 18.

Place the berries on the dollops of cream 19 and dust everything with powdered sugar 20. Finally, add a couple of sprigs of currants on top. Your stuffed pandoro is ready to be served 21!