Pandoro Tree with Mascarpone Cream and Chocolate

Start by preparing the mascarpone cream: put 5 egg yolks in a planetary mixer and in the meantime take a saucepan and pour in the water together with 120 gr of sugar. Stir carefully and bring to a temperature of 121°C, helping yourself with a kitchen thermometer. Before reaching the desired temperature, whip the yolks in the planetary mixer. Once you reach 121°, gradually pour the syrup obtained previously on the yolks and continue to whip.

Whip until the mixture of ingredients cools down and in the meantime soften the mascarpone in a bowl with a spoon.
Now add the whipped yolks to the mascarpone and mix with the help of a spatula, making movements that go from bottom to top.

Cut the pandoro into slices in the sense of width, break up the dark chocolate and put it in a bain-marie so that it completely melts. Place the base of the pandoro on a serving plate and fill with the mascarpone cream, cover with the second slice of pandoro and repeat the filling until you reassemble the pandoro. Pour the dark chocolate that you have melted in a saucepan on the panettone and decorate with a dusting of icing sugar. Enjoy your meal!