Preparation of the Pandoro Tiramisu Dome

• Place half the sugar and 0.5 oz of water in a small saucepan and heat until the sugar dissolves and the mixture is clear and bubbly.
  In a large bowl, whip the egg whites with an electric mixer and slowly drizzle in the sugar syrup, continuing to whip until the bowl cools and the egg whites reach stiff peaks.

• Heat the remaining sugar with another 0.5 oz of water until you achieve the same result as the previous syrup, a clear and bubbly liquid.
  Whip the egg yolks with an electric mixer, slowly adding this second syrup, until they are very frothy.
  This way, you will have pasteurized both the yolks and the whites.
  Place the mascarpone in a bowl and mix it into a cream with a spatula, then add the yolks and fold gently from bottom to top until smooth. Add the whipped egg whites and gently fold from the bottom up until fully incorporated.
  Set the cream aside.

• Cut the pandoro into horizontal slices and line a bowl with plastic wrap.
  Place a whole slice of pandoro at the bottom of the bowl, then cut two more slices in half and place them on the bowl’s sides, matching the pointed end of the half slices with the indented edges of the bottom slice.

• Soak the pandoro with coffee, then pour the mascarpone cream into the hollow created.
  Cover with a whole slice of pandoro and fill any gaps with additional pandoro pieces.
  Wrap the preparation with kitchen plastic wrap and let it rest in the freezer for an hour or in the fridge for three hours.
  After this time, whip the remaining liquid but well-chilled whipping cream from the fridge to stiff peaks with an electric mixer.

• Unwrap the bowl’s surface and invert its contents onto a serving plate.
  Cover the dessert with whipped cream, shaping it with a spatula.
  Place it back in the fridge or freezer.
  Before serving, sprinkle the dessert’s surface with a dusting of unsweetened cocoa powder.
  Serve your pandoro tiramisu dome.

  Chez Bibia