12 oz pandoro bread
3 egg yolks
1/4 cup (chopped) candied orange peel
1/2 liter milk
1 tablespoon vanilla extract
1 envelope unflavored gelatin
16 oz mascarpone cheese
3 tablespoons unsalted butter, softened
6 cherry halves, pitted and chopped
4 oz candied fruit, chopped
Cherries and orange zest for garnish
Confectioners' sugar to dust
12 oz pandoro bread
3 egg yolks
1/4 cup (chopped) candied orange peel
1/2 liter milk
1 tablespoon vanilla extract
1 envelope unflavored gelatin
16 oz mascarpone cheese
3 tablespoons unsalted butter, softened
6 cherry halves, pitted and chopped
4 oz candied fruit, chopped
Cherries and orange zest for garnish
Confectioners' sugar to dust
1 Wrap a 7-inch springform pan with plastic wrap. Reserve
Cut the pandoro bread into 1/4-inch thick slices
Use the slices to line the bottom and sides of the prepared pan. Reserve
2 Beat the egg yolks with two tablespoons confectioners' sugar
Warm the milk with the vanilla extract and pour it slowly, whisking constantly, into the egg yolks
Cook the mixture over low heat in a double boiler for 10 minutes
Prepare the gelatin according to package instructions and add it to the egg yolk mixture
Let it cool slightly
3 Peel and cube the pears
In a saucepan, combine the pears, butter, and remaining confectioners' sugar and cook over low heat for 10 minutes
Let it cool
4 Add the pear mixture to the cream, along with the cherries, candied fruit, and whip until stiff peaks form
Pour the mixture into the prepared pan and cover with plastic wrap
Refrigerate for at least 6 hours or overnight
Remove from the pan, garnish with cherries and orange zest, and dust with confectioners' sugar.
