1 individual pandorino (mini pandoro); 2 spoons of mascarpone; fresh cream (quantity varies); dark chocolate chips; colorful sprinkles or tiny balls LAZZARIS mostarda.
Using a double pot melt (bain marie) the dark chocolate.
On a sheet of oiled baking paper with the help of a wooden stick design ½ of a pine tree (lengthwise) using the melted chocolate, immediately decorate with tiny colorful sprinkles and place it in the refrigerator.
Dilute the mascarpone with s a couple spoons of the liquid cream, mix until it becomes fluid.
Cut the pandorino (mini pandoro) into round slices of about 1cm thick and then spread with the mascarpone cream.
Repeat the same steps and then stack the covered slices of pandorino one on top of the other.
Using the remainder of the melted chocolate, lightly pour it on the top and let it run down the layered pandorino, decorate with the colorful tiny sprinkles.
Gentle unstick the chocolate tree from the baking paper and place it standing up leaning against the pandorino, use the melted chocolate (like glue) to help hold it into place.
Serve together with LAZZARIS veneta mostarda.
LUIGI LAZZARIS & FIGLIO s.r.l.
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