Whisk yolks and sugar with an electric mixer until pale and creamy, about 5 minutes; gently fold in mascarpone and cream, mixing lightly until well combined.
Spread some of the mascarpone cream into the base of a 30cm-square ceramic dish; top with a single layer of pandoro slices; brush or drizzle some combined coffee and liqueur onto pandoro; cover with one-third of the mascarpone cream. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours.
Dust generously with cocoa powder and serve.
Recipe Notes: Store in the refrigerator for no more than 3 days, but it probably won’t even last that long!
This recipe can also be made with panettone or brioche.
Ingredients
Directions
Whisk yolks and sugar with an electric mixer until pale and creamy, about 5 minutes; gently fold in mascarpone and cream, mixing lightly until well combined.
Spread some of the mascarpone cream into the base of a 30cm-square ceramic dish; top with a single layer of pandoro slices; brush or drizzle some combined coffee and liqueur onto pandoro; cover with one-third of the mascarpone cream. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours.
Dust generously with cocoa powder and serve.