Orange and Almond Pandoro
This is a real show stopper, that looks impressive but is very achievable. If you aren’t comfortable cutting the oranges into segments, just slice into rounds, or alternatively use some freeze-dried mandarins instead.
Grate the zest of 2 oranges and put into a saucepan with the orange juice. Peel all the oranges and cut into segments, adding any extra juice to the saucepan. Set the segments aside for later.
Put the sugar into the saucepan and bring to a simmer, then reduce by half. Cool before using.
Lightly whip the cream, with the mascarpone and icing sugar to soft peaks.
When ready to serve, cut the pandoro horizontally 4 times (so you have 5 slices).
On a serving platter, smear a small dollop of mascarpone on the base, top with pandoro (in order from largest to smallest), drizzle with some orange syrup, a good dollop of the mascarpone, some orange segments and toasted almonds. Repeat with the remaining pandoro slices. Dust with icing sugar and the last of the almonds
1 cup orange juice (we used Homegrown Orange Juice)
¼ cup sugar
250ml Lewis Road Creamery cream
3 Tbsp icing sugar, plus extra for dusting
1 Loison pandoro 1kg
¼ cup flaked almonds, toasted