• First of all, cut the pandoro in slices: mind though, you must slice it horizontally, not vertically. Slices should get the shape of nice stars and be around 2 inches thick.

For the cream

• In a large bowl place 4 egg yolks, preserving the whites for later. Add 200 gr of the sugar and beat until it is well mized in and pale yellow. Then add the mascarpone, the vanilla extract and keep mixing. This should be done either with a mixer or by hand, with a whisk.
• In a different bowl, beat the egg whites until firm. Mind, you do not need to add any sugar to them! Once they are ready, add to the mascarpone cream and incorporate slowly stirring from the bottom up, so that the egg whites do not loose firmness. If you like, you could also add some whipped cream in, to make the final result even more decadent.

Amaretto mixture

• Now you are ready for the amaretto mixture: in another bowl mix the amaretto, the 1/2 glass of water and two tablespoons of sugar.

Time to assemble this deliciousness

• Take a large plate, place a first slice of pandoro and douse it with the amaretto mixture. You can do this with a spoon to make it easier. Once this is done, cover the slice with the cream; place another slice of pandoro, but be careful! You should put it on the other so that the pointy edges of the slice are not coinciding, but at an angle with each other, as the final result should be that of a Christmas tree.
• Repeat the amaretto  procedure, then add another layer of cream and go on like this until you finish all the slices.
• Once you are done, take 2 or three large skewer wooden sticks and stick them through the pandoro tree, so that it stays steady and up until it is ready for serving. Keep refrigerated until you are ready to eat it.