Prepare the Shop-bought Pandoro: Start by carefully slicing the Pandoro horizontally into 6 or 7 layers, creating a stack of star-shaped slices;

Whip the Fresh Whipping Cream: In a mixing bowl, whip the fresh whipping cream until it reaches stiff peaks. This will give the filling a light and airy texture;

Mix Mascarpone and Vanilla: Time to fold in the mascarpone and vanilla to the cream. Gently beat the mascarpone cheese and a touch of vanilla bean paste into the whipped cream. The vanilla enhances the mascarpone's creamy flavour and aroma, creating a delectable filling;

Fill and Layer: Carefully spread the mascarpone cream on each Pandoro layer, ensuring an even distribution. Add the berries scattered around, then, layer the Pandoro slices back together, recreating the shape of the cake but with a twist, to enhance the pointed bits;

Decorate: Generously dust the icing sugar and place the berries on the pointed bits so they look like Christmas decorations;

Add Wild Berries: Finally, it's time to adorn the Pandoro with wild berries. Scatter them across the top, allowing their vibrant colours to shine through. These berries not only provide a pop of color but also a burst of fresh, fruity goodness.