Pandoro Filled with Mascarpone, Cinnamon and Chocolate Cream

Method

1. Cut the pandoro horizontally into several slices.
2. Separate the egg yolks from the whites. Add a few drops of lemon juice to the whites.
3. Start whipping the egg whites. When halfway, add half of the sugar. Continue whipping until stiff peaks form.
4. In another bowl, whip the egg yolks with the remaining sugar until light and fluffy.
5. Transfer the yolk mixture to a larger bowl. Add the mascarpone in two parts, mixing gently until smooth.
6. Add rum and cinnamon to taste, and mix.
7. Gently fold the whipped egg whites into the mascarpone mixture using a fork, incorporating air and keeping the cream light.
8. Spread the cream over the pandoro slices and reassemble the pandoro.
9. Top with dark chocolate shavings and a sprinkle of cinnamon.