Pandortorta with mascarpone and prosecco

Cut the pandoro into small pieces to facilitate the infusion.

Vacuum‑pack with Cream 35% and leave in the refrigerator overnight.

Bring the Cream 35% (1) with the sugars to 60°C.

Pour it over the white chocolate.

Mix to refine the texture.

When the mixture reaches 35°C, add the infusion and Cream 35% (2).

Emulsify well and leave to rest.

Whip using a paddle attachment, taking great care because it whips very quickly.

Fill the insert moulds and freeze.

Bloom the gelatin.

Combine the remaining ingredients and bring to the boil.

Add the gelatin.

Pour into the insert moulds and freeze.

Heat the sugar and water in a saucepan.

Cook to 121°C.

Slowly pour it over the egg yolks while mixing at low speed.

Increase the mixer speed slightly and continue whisking until light, fluffy and foamy.

Work the mixture until it returns to room temperature.

The pâte à bombe is ready to use.

Bloom the gelatin.

Whip the pâte à bombe.

Heat the gelatin and slowly add it to the pâte à bombe using a spatula.

Whip the Cream Plus Mascarpone separately.

Combine the two whipped mixtures.