Pandoro al bicchiere | Con Mascarpone e Clementine

Prepare the crema di clementine by whisking together the egg yolks and sugar until creamy.

Add the clementine juice and butter to the mixture and combine well.

In a separate bowl, whip the fresh cream and sugar until soft peaks form, then fold in the mascarpone cheese.

Prepare the bagna by dissolving the sugar in water and mixing it with limoncello.

Layer the pandoro slices in serving glasses, soaking them with the bagna, then add a layer of crema al mascarpone and a layer of crema di clementine.

Repeat the layers until the glasses are filled, finishing with the crema al mascarpone on top.

Dietary