Pour the mascarpone cream into the previously prepared pandoro base. Level it with a spoon.
Bake the pandoro tiramisu tart in an oven preheated to 180° for approximately 30 minutes. Remove from the oven and let cool completely first to room temperature, then in the refrigerator. Once cold, unmold the pandoro tiramisu cream tart from the mold and transfer it to a plate. Sprinkle with bitter cocoa and serve.
The owner of the flower shop recommended this home remedy to me: My orchid, my schlumbergera and my Christmas cactus have already bloomed!
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These are so divine! Love how quick they are to make!
The florist’s trick to make orchids bloom
Stuffed potatoes
