White chocolate & cherry pandoro Christmas trees

First make the compote so it has time to cool (can be made a day ahead). Cook the cherries, sugar and lemon juice in a pan over a medium heat, stirring regularly. The cherries will quickly begin to release a lot of juice and the sugar will dissolve.

Once everything is simmering keep cooking for 5-10 mins or until thick and glossy. If you’re adding the brandy cook the cherries down for another 1-2 mins until really thick, and then off the heat add the brandy and mix well. If you’d prefer to keep it booze-free don’t cook the cherries for the extra time.

Cut each pandoro into 3 equal pieces horizontally. Melt the white chocolate in a bowl set over a pan of simmering water.

Brush the melted chocolate all over the edges and sides of the bottom and top pandoro slices, and place on a foil-lined tray. If the brush starts to drag the crumbs - put more melted chocolate on the brush and apply with a dabbing motion. While the chocolate is still wet sprinkle with the chopped hazelnuts to cover and set aside to cool and set.

Meanwhile make the mascarpone cream by putting the cream, mascarpone, marsala, icing sugar and vanilla into a large bowl and whisking until the cream is starting to hold its shape, and everything is smooth and well combined – careful not to overwhip. Transfer half to a piping bag fitted with a round nozzle.

To assemble – put the chocolate and nut coated base layer onto a plate. Top with 8 piped little mounds of the cream, then top with a 1tsp of the cherry compote. Lay the next slice of pandoro on top – this one should be the uncoated slice, top with cream and cherries as before.

Place the final chocolate and nut coated slice on top. Decorate with white chocolate stars, edible glitter or your favourite cake decorations. Place the sachet of icing sugar which comes with each pandoro into a fine sieve and dust over the whole of each dessert to give a snowy effect, serve immediately.