Pandoro Christmas Tree

1. The night before, pop the dried cranberries in a small bowl and add 2 tbsp amaretto. Stir to mix. Set aside to soak overnight.

2. Shell the pistachios and tip them into a tea towel. Use the towel to rub off as many of the skins as you can. Roughly chop the pistachios, then tip them into a bowl and set aside.

3. Pour the cream into a large mixing bowl and add 3 tbsp icing sugar. Whisk till soft peaks form. Add the remaining amaretto and whisk again to combine. Set aside in the fridge to chill for 30 mins.

4. Unpack the pandoro. Use a serrated knife to slice it horizontally into 5 rounds. Place the large, bottom piece on a serving plate. Top it with 2-3 heaped tbsp jam and spread them to the edge of the cake. Top with 2-3 tbsp of the cream and spread to the edges. Top with the next section of the cake and repeat till you have layered all the pandoro slices with jam and cream. Spoon any remaining cream over the top of the pandoro.

5. Decorate the cake by pushing small sprigs of rosemary leaves into the cream. Add a few cranberries and pistachios to all the layers. Top with the remaining cranberries and pistachios. Dust with icing sugar.

6. The Pandoro Christmas Tree is best served as soon as you can once it has been layered. You can store it in the fridge or a very cool place for 1 hr.