Prepare the base:
Cut the pandoro into small pieces and place them in a large bowl. Add the ricotta and mix until you obtain a homogeneous and compact dough.
Grease and flour a 20 cm diameter mold and place the dough inside.
Using your hands or the back of a spoon, spread it and compact it at the base. Lift the edges to contain the cream.
Prepare the cream:
Since the cream will be baked in the oven with the pandoro tiramisu tart, there is no need to pasteurize the yolks. In a bowl, whisk the egg yolks with the sugar until soft and light.
In another bowl, soften the mascarpone with an electric mixer until creamy. Gradually add the yolks, stirring with a spatula from bottom to top.
Assemble the pie:
ROBERT DE NIRO, 80, AND HIS 10-MONTH-OLD DAUGHTER, GIA, SNUGGLE IN A RARE FAMILY PHOTO.
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