Roll out the roll of puff pastry gently and divide it in half by making 2 identical rectangles.
Prick the surface of the two sheets with the tines of a fork, brush with the egg white, sprinkle with a little icing sugar and cook in a preheated oven at 180 ° for about 20 minutes or until browned, then put the sheets aside and let them cool.

Prepare the mascarpone cream now. Work the mascarpone with icing sugar (75 g), then whip the cold frying cream and add it to the mascarpone, mixing with movements from the bottom upwards.

Prepare the sauce by bringing to a boil the water together with orange peel, sugar and, if you like, the rum. Then remove the peel and let it cool.
Meanwhile, cut the pandoro into slices about 2 cm thick (if you prefer you can also remove the edges … I preferred to keep them).
Arrange them on the worktop covered with parchment paper, one next to the other or even slightly overlapping, in order to create a uniform base. Brush them with the wet, then cover with a second sheet of parchment paper and flatten them a little by rolling them out with a rolling pin.

Cut out from the pandoro sheet 2 rectangles of the same size as the 2 puff pastry rectangles, then start assembling your millefeuille.
Roll out a small layer (even just a half-a-half spoon) of mascarpone cream on the serving dish that you have chosen to serve your dessert, so that the dough does not move. Place the first rectangle of pandoro on top, cover with a layer of cream, add a few drops of chocolate and topping with chocolate to taste, then add the first rectangle of pastry and brush lightly with the advanced wet. Then proceed with the second layer, adding (in order): pandoro, cream, chocolate (drops and topping), puff pastry.

Decorate as desired with tufts of advanced cream and chocolate chips, or simply sprinkle with icing sugar and serve immediately.