First of all, prepare the cheese frosting by simply mixing the mascarpone with the icing sugar.
Remove the bottom from the pandoro, then cut it lengthwise into thin slices.
Slightly overlapping them, use the pandoro slices to line the mold (if you don’t have a springform mold I recommend lining it first with cling film, so that it is easier to unmold the cake at the end).
Use the milk to lightly wet the pandoro, then add half the cream into the pandoro shell.
Also add a layer of Nutella and complete with the remaining cream.
Cover the filling with other slices of pandoro to close the donut, also wet these slices with milk and leave to rest in the fridge for at least 2 hours before turning the donut out of the mold and turning it onto a serving plate.
Prepare the 2 ganaches: chop the two types of chocolate separately; separately, heat the cream until almost boiling, then pour half of it over the dark chocolate and half over the white chocolate.
Mix (always separately) until the chocolate melts completely and you obtain 2 smooth creams.
Decorate the donut by pouring first the dark chocolate on top and then the white chocolate.
The pandoro donut is ready, all you have to do is decorate it as desired with the currants and serve it.
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