Instructions

1. Remove shells from Pistachios and add the seeds to a food processor and blend until finely crumbled (Set aside 2 Tbs of of the Pistachio crumbs to decorate the Pandoro)
2. Add Sugar and Egg Yolks to food processor and blend until it obtains a smooth texture
3. Add 2 Tbs Limoncello to mascarpone and mix quickly
4. Meanwhile with a whisker work the albumen as snow in a bowl
5. Transfer the compose into the mascarpone Limoncello Cream mixing gently until it is omogeneous
6. With a brush soak the Pandoro Cake with the remained Limoncello Liqueur, layer by layer of the Pandoro sliced
7. Chill the Mascarpone Cream in a freezer for half hour
8. Take it out and spread the cream over the Pandoro previously sliced horizontally obtaining approximately 5 slices (see pics)
9. The remaining sauce will go on top of the Pandoro Cake with the crumbled Pistachios