Un dolce semplice ma d’effetto per le feste.
Per la farcitura:
125g di zucchero
500g di mascarpone
1 pizzico di sale
100g di gocce di cioccolato fondente
Per la guarnizione potete sbizzarrirvi, io ho usato:
palline di zucchero argentate
gocce di cioccolato fondente
Separiamo i tuorli dagli albumi.
Aggiungiamo lo zucchero ai tuorli e lavoriamo con lo sbattitore elettrico
Aggiungiamo al composto il mascarpone e lavoriamo con lo sbattitore finché non si sarà amalgamato.
Mettiamo un pizzico di sale negli albumi e montiamoli a neve.Aggiungiamo gli albumi montati al composto di tuorli, zucchero e mascarpone.
Mescoliamo delicatamente dall’alto verso il basso.
Tagliamo il pandoro orizzontalmente formando degli strati a forma di stelle (con un pandoro di dimensioni standard dovremmo riuscire ad ottenere circa sei strati). Mettiamo lo strato “base” su un piatto da portata e versiamo la crema ottenuta in modo da coprire interamente la stella e da farla colare lungo i bordi. Aggiungiamo una pioggia di gocce di cioccolato.
Mettiamo un’altra fetta sopra la precedente (tenendo presente l’ordine originale) ruotandola in modo che le punte non vadano a coprire quelle dello strato sottostante, ma gli spazi vuoti (vedi foto sopra).
Versiamo la crema e le gocce e proseguiamo così fino all’ultimo strato.
Una volta finito aggiungiamo sulle punte delle stelle e in cima le ciliegie candite e una pioggia di palline argentate e gocce di cioccolato.
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