- 1 pandoro (sweet Italian bread)
- 300ml/½pint double cream
- 250g/9oz mascarpone cheese
- 1 lemon, finely grated zest only
- splash maraschino liqueur
- 2 tbsp icing sugar, plus extra to dust
- gold candles, to decorate (optional)
- Cut the pandoro horizontally into four.
- In a large bowl, whisk together the cream, mascarpone, lemon zest, maraschino and icing sugar, until soft peaks form when the whisk is removed.
- Divide the mixture between the layers of pandoro and carefully spread out to the edges.
- Reconstruct the pandoro in layers on a serving plate and dust liberally with icing sugar and serve. Decorate with gold candles, if you like.