Pistachio and cherry nougat pandoro

Cut a 4cm-thick piece off the bottom of the pandoro, hollow out a little of the middle (leaving a thick layer all the way round) and set aside – this will be your base later. Carefully cut a circle into the middle of the main pandoro and hollow out most of it, leaving a thick layer around the edge to prevent any of the filling leaking through the sides.

Soak the gelatine leaves in a bowl of cold water for 5 mins until softened. Bring 2 tbsp water to a simmer in a small pan. Squeeze the excess water from the gelatine and add it to the pan, then gently heat for 1 min until the gelatine has dissolved. Remove from the heat and set aside to cool.

In a large bowl, beat together the ricotta, soft cheese and icing sugar until just combined and smooth. Stir in the cooled gelatine, orange zest, almond extract and amaretto, then gently fold in the nougat and cherries.

Spoon the ricotta filling into the hollowed-out centre of the pandoro, then sandwich with the base. Carefully wrap the whole thing in cling film, starting at the sides to prevent it splitting, before wrapping over the base and top. Sit it upright on a plate and chill for 4-5 hrs or overnight.

Whisk the egg whites in a large, clean bowl to stiff peaks using an electric whisk. Add the caster sugar, 1-2 tbsp at a time, whisking continuously until you have a thick, glossy mixture that holds its shape when the beaters are lifted away from the bowl. Quickly beat in the vinegar.

Remove the pandoro from the fridge, transfer to a serving plate and carefully remove the cling film. Swirl the meringue all over the outside using a palette knife, then, if you have one, use a kitchen blowtorch to brown evenly. Cut into wedges to serve.