First create the decorative saplings: melt the chocolate in the microwave or in a bain-marie, add the dye and mix until a homogeneous color is obtained.
Transfer the green chocolate into a sac-à-poche with a not too large spout and create your saplings on the baking tray (or tray) lined with parchment paper: the chocolate must create a consistent minimum layer, otherwise it will not remain firm on the mikado.
Add the mikado, then cover them completely with more chocolate.
Decorate immediately to taste with sugars, quidni set aside and let solidify.
In the meantime, work the mascarpone with the sugar and add the chocolate chips.
Cut the pandoro into slices about 1 cm thick and cut the discs with a pastry cutter: I used one of about 8 cm, but you must use one that fits the diameter of the cup or glass you will use to serve the dessert.
Assemble the tiramisu in layers: first the pandoro, then a little coffee, then the cream.
Try to create 2-3 layers.
Decorate the last layer of pandoro with cocoa, then refrigerate for at least 1-2 hours (or even all day).
Just before serving, gently remove the saplings from the parchment paper and place them on your tiramisu.
Your tiramisu with saplings are ready!
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