Use a bread knife to cut the pandoro into horizontal slices at least 1.5-inch/2 cm high.
Starting from the base, spread a little pastry cream over each slice, and overlap them by placing the alternating tips as to make it similar to a Christmas tree.
Top each tip with a candied cherry, or the decoration of your choice.
Finally, dust the pandoro with a little confectioner's sugar right before serving.
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Notes
The pastry cream filling recipe is just enough for one stuffed pandoro. Alternatively, use 400 g of your desired filling.Make sure your pandoro slices are thick enough to make the cake hold well the weight.To make it even prettier, transfer the cream into a piping bag fitted with a star-shaped tip, so you can pipe little stars of cream on each pandoro tip.Can I make this Italian Christmas cake in advance?You can prepare the cream filling up to 2 days in advance. You can then put the stuffed pandoro together and store it in the refrigerator up to 5 hours before serving.How can I store leftovers?Cut the leftover pandoro into vertical slices and store them horizontally in a large air-tight container. Store in the fridge for up to 2 days.