Tiramisù di Pandoro

Method

1. Separate the egg yolks from the whites.
2. Whip the egg whites with electric beaters, adding sugar gradually until frothy (not stiff peaks).
3. Without washing the beaters, whip the egg yolks with sugar until pale and frothy.
4. Add mascarpone to the yolk mixture and whip until smooth.
5. Fold the egg whites into the mascarpone mixture in two additions: first a small amount to lighten, then the rest with gentle folding motions from bottom to top.
6. Prepare coffee and aromatize it with rum (optional).
7. Cut the pandoro in half; use one half for the tiramisù. Slice it into 1 cm thick slices, then cut each slice in half.
8. Spread a thin layer of mascarpone cream on the bottom of the baking dish.
9. Arrange the pandoro slices on top, pressing gently.
10. Brush the pandoro slices with the coffee-rum mixture, without soaking them too much.
11. Cover with a generous layer of mascarpone cream.
12. Repeat with another layer of pandoro, coffee, and cream.
13. Dust generously with cocoa powder. If desired, add chopped chocolate.
14. Refrigerate for at least one hour to set.
15. Slice and serve.