Prepare the base:

Cut the pandoro into small pieces and place them in a large bowl. Add the ricotta and mix until you obtain a homogeneous and compact dough.

Grease and flour a 20 cm diameter mold and place the dough inside.

Using your hands or the back of a spoon, spread it and compact it at the base. Lift the edges to contain the cream.

Prepare the cream:

Since the cream will be baked in the oven with the pandoro tiramisu tart, there is no need to pasteurize the yolks. In a bowl, whisk the egg yolks with the sugar until soft and light.

In another bowl, soften the mascarpone with an electric mixer until creamy. Gradually add the yolks, stirring with a spatula from bottom to top.

Assemble the pie: