Pandoro with mascarpone cream

An unappealing pandoro, unexpected guests and 30 minutes: here is an easy, tasty dessert!
INGREDIENTS
1 pandoro (of the 5 Christmas gifts: good, but I like transforming them!)
CREAM
250 g mascarpone
2 eggs
50 g icing sugar
Half a small glass rum, optional
FINISH
Chocolate balls
Icing sugar

Here is one pandoro, from a well-known brand. Once opened, a disappointment: ugly and crooked, but fortunately soft and fragrant.

I separate yolks and whites into two bowls and whisk yolks with sugar electrically.

They should be pale and fluffy.

I add mascarpone.

I continue whisking and add rum.

I whisk the whites.

They should be stiff.

I quickly mix a couple of spoonfuls of whites into the cream.

I gently fold in the rest upwards from the bottom.

I put the cream in a piping bag and freeze while cutting the pandoro.

I cut the pandoro into slices about 2 cm thick with a serrated knife.

I place the base on a platter, cover with piped mascarpone cream and add another slice with staggered points to form a Christmas tree, continuing with cream until used up.

I decorate the final slice and points with cream and chocolate balls.
I dust with icing sugar. Transformation complete: easy!