Christmas Time! Italian Pandoro Cake

Ingredients

1 Pandoro

250ml fresh cream
50g icing sugar
1 vanilla bean
40g chocolate chips

 

To garnish:

icing sugar

powdered chocolate

coloured grains of sugar

Start to cut horizontally pandoro so it has a star-shape, slices will be 4/5 cm high.

Pour the cream into a bowl, then cut the vanilla bean along its length and remove from inside the small seeds blacks and add bean and seeds to the cream, close the bowl with a lid and place it in the refrigerator overnight.
The next day, strain the cream with a piece of linen or cotton, then pour into bowl whit high rims.

Whip the fresh cream until stiff peaks are just about to form gradually add the icing sugar, then add chocolate chips.

Use this cream to fill pandoro cake, garnish with chocolate and coloured grains of sugar.