During the Christmas Holidays--even in the States--panettone and pandoro are both in plentiful supply, even in large supermarket chains. In fact, I bought several imported pandoro and panettone (they store and freeze well) two days after Christmas for under $5 each!
Pandoro literally means golden bread, and lends itself to making a tree shape because of its fluted sides. To make a tree shape, simply cut 3/4 - 1" thick slices, ensuring that each slice is cut as flat as possible to prevent your "tree" from leaning when re-assembling later. A very sharp chef's knife is better than a serrated bread knife which would create too many crumbs.
You will be filling each layer and re-assembling by alternating the position of each layer to position its points in between the points of the layers below them. Keep track of the orientation of the layers and re-assemble to keep your "tree" from leaning--flipping them upside and to the side after cutting each helps keep them in order.
To make ours, I brushed each layer with a coating of heated and softened seedless red raspberry jam, then willed each layer with some vanilla custard, the same recipe I use when I make pasticiotti. You can also fill them with zabaglione, butter cream, or a store-bought vanilla, or other flavored pudding mix.
I held back a bit of the custard and placed it into a piping bag with a fluted tip, then piped rosettes around the tiers of the assembled panettone tree, placing a blackberry on each. You can use fresh blueberries, strawberries, raspberries or pitted cherries. Top the cake with more piped custard and berries, or place a star-shaped Christmas cookie standing up. Powdered sugar adds a dusting of "snow" to make it look really festive.
Traditionally, you make tall sliced wedges for each serving and lay them on their side in a dessert plate.
Vanilla Custard Recipe
While French style egg custards can be difficult to master, this is a very easy custard due to the fact that the cornstarch is the thickening agent. This recipe can be used for many pastry treats that utilize a custard as a bed for berries.
3 tablespoons cornstarch
1/2 cup sugar
1 - 1/2 cup whole milk or Half & Half
2 egg yolks
1 tablespoon butter
1 teaspoon butter
In a medium saucepan, whisk together the cornstarch and sugar.
Whisk in the milk and egg yolks.
Place the saucepan on medium heat, stirring with either whisk or spatula until the custard starts to thicken.
Add the vanilla extract and butter and stir until creamy, thick and smooth.
Transfer to a bowl to cool, covering the surface with plastic wrap to prevent a skin from forming.
Spread melted seedless on each layer of your pandoro and then spread on a layer of custard. Do this for each payer as you re-assemble your "tree". Pipe rosettes as described above and place your berries. Dust with powdered sugar.