TO MAKE THE ITALIAN CUSTARD

Add 400g sugar to a mixing bowl and sift in 100g plain flour.

Transfer this into a medium size saucepan and put it on a stove at a low-medium temperature.

Add 1L of fresh milk and 8 egg yolks and stir to combine using a whisk.

Drop in a few strips of lemon rind, a cinnamon stick and a vanilla bean.

Stir gently and continuously while on heat for 5-10 minutes or until you see it start to thicken and form. Remove from heat.

Get a large mixing bowl and pour the custard into the bowl through a sieve so that you can get rid of any lumps and also to make sure the cinnamon, lemon and vanilla don't drop inside.

Keep this in the fridge for a couple of hours to cool.

TO DECORATE THE PANDORO

Remove the Pandoro from the packaging and put the icing sugar to the side.

Place the Pandoro on its side and using a sharp, long knife, cut it into 5 slices. Make sure the bottom slice is slightly thicker than the others.

Place the bottom layer on a chopping/serving board and spread a thick layer of custard on top, in the centre, using a spatula.

Then, place the next slice of Pandoro on top, making sure it is off centre so that you start forming the shape of a Christmas tree.

Lather custard on top of this layer and place the next slice on top. Repeat this until you top off the Christmas cake with the final slice.

Put a few generous spoonful's of custard into the piping bag and squeeze small amounts onto each star peak of your Christmas tree.

Starting with the bottom layer, place small mint leaves on top of the custard swirls and add a raspberry to each one (it will look just like holly!).

On the layer above place blueberries on top of the swirls and then repeat steps 15 & 16 until you reach the top!

Add more custard to the top of your Italian Christmas cake and then decorate the way you like with fruit on top.

Finally using a sieve, sift the Bauli icing sugar on top of the dessert so it looks like s touch of snow!