Pandoro Tiramisù and Pistachio Zuccotto

Method

1. Prepare the coffee using a moka pot.
2. In a bowl, combine the mascarpone and pistachio cream; set aside.
3. Whip the fresh cream until stiff peaks form, then fold it into the mascarpone-pistachio mixture.
4. Slice the pandoro into 2 cm thick slices, removing the top crust if desired.
5. Line a bowl with plastic wrap. Place one slice on the bottom and arrange the others around the sides to form a cup shape.
6. Brush the pandoro slices with the coffee.
7. Fill the lined bowl with some of the mascarpone cream, then cover with a small slice of pandoro.
8. Add more cream and a drizzle of pistachio cream, then top with the last pandoro slice.
9. Cover with plastic wrap and refrigerate for at least 3 hours.
10. After resting, unmold the zuccotto onto a serving plate. Decorate with any remaining cream, dust generously with cocoa powder, and optionally add crushed pistachios.