Ingredients for the pandoro cup:

• 1 pandoro
• 300g Ricocrem ricotta cream
• 100g honey
• 80g peeled hazelnuts
• 80g peeled almonds
• 50g candied orange
• 120g icing sugar
• 1 egg.

Preparatione of the pandoro cup

Cut the top off the pandoro and empty it out, taking care not to break it up, leaving a thickness of about 2cm in the walls and bottom. Cut up half the sponge extracted very finely and put to one side. Heat the honey in a pot over a low flame until liquid, add the ricotta cream and mix. Cut the candied orange into small cubes, crush the hazelnuts and almonds. Mix all the ingredients together with the pandoro crumbs and add to the pandoro shell until full. Close with the top. Glaze: separate the egg yolk from the white; put the white in a dish, add the icing sugar and whip until soft and dense. Spread the glaze over the pandoro until completely covered and let rest for ten minutes before serving. Decorate with hundreds and thousands, candied orange and whole almonds.