Steps for the Stuffed Pandoro Star

• Pour the milk into a saucepan, then bring it to a boil.

  In a separate saucepan, beat the eggs with the sugar. (whole eggs, both yolk and white).

  Then add the cornstarch, and mix with the whisk to remove any lumps.

  (If you want, you can replace cornstarch with flour).

  Dilute the mixture with a little milk poured in a thin stream, once all the milk is added, put it back on moderate heat.

  Put it back on the heat and always stirring, you’ll see the custard thickens in seconds.

  Add the chopped dark chocolate. Mix vigorously with the whisk until completely melted.

  Turn off the heat and cover the cream with plastic wrap placed directly on the surface.

  

• Before using it, let it cool very well.

  I recommend leaving it at room temperature for a couple of hours, then moving it to the fridge to cool thoroughly.

  

• After the time has passed, take the chocolate cream and give it an initial stir with the electric whisks.

  Whip the chilled fresh cream together with the powdered sugar, using an electric mixer.

  Incorporate the cream a little at a time with gentle movements.

  

• Mix from bottom to top with a spatula.

  Here is the chocolate cream ready!

  Store it in the fridge until use.

  

• Cut the pandoro in half.

  For this recipe, you will need a base with a height of about 3-4 inches.

  Carve out the base of the pandoro and hollow it out, remembering to hollow out the tips that form the “star” well. Be careful; don’t rush.

  Keep the pandoro scraps aside; they will be used for decoration.

  

• I poured a bit of rum into a bowl, added a splash of water, and moistened the bottom of the pandoro without soaking it too much.

  Fill the base of the pandoro with chocolate cream, trying to fill the tips as well.

  Reach halfway up the pandoro with the cream.

  Now make a layer of pandoro.

  Moisten again, but lightly, with water and rum, but be gentle.

  (If a child is eating it, use plain milk instead of rum).

  

• At this point, fill with the remaining cream.

  

• Decorate as you like with dollops of cream, raspberries, pandoro cubes, and a few mint leaves.

  To complete the decoration, I cut another slice of the leftover pandoro, then took the star and Christmas tree molds and cut out to finish decorating.

  Large, medium, and small stars.

  

• Finally, dust everything with powdered sugar.

  Here is the stuffed pandoro star served on the table!

  

• Enjoy your meal and happy holidays from your Angie.