First of all, prepare the custard: beat the eggs with the sugar, add the flour and then the milk, transfer to a saucepan, add the lemon peel, bring to a boil and cook until a thick cream is obtained, then remove the peel and let it cool completely.
Cut the pandoro into slices about 1.5 cm thick.
Prepare the syrup by bringing the water to a boil with sugar, rum and lemon peel, then remove the peel.
Put the largest slice on the bottom of the mold, then create the edges with other slices of pandoro.
Wet the bottom and edges with the syrup, then pour the cream on the base and level the surface, then also distribute the black cherries on the cream.
Cut the remaining pandoro into cubes and cover the entire surface, then bake in a preheated convection oven at 180 ° C and bake for about 10 minutes or until golden brown, then let it cool for at least 2 hours.
The crumbled pandoro is ready, decorate with icing sugar and serve.
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