Method

• 1.
  Place the liquid glucose and 250g caster sugar in a saucepan over low heat, stirring until sugar has dissolved. Increase heat to medium-high and cook, swirling the pan occasionally, for 5-6 minutes until a golden caramel. Add the almonds, then pour the caramel onto a lightly greased baking tray. Allow to cool, then break the praline into rough shards. Reserve a few shards to garnish, then place the remaining praline in a food processor and pulse until a fine powder. Set aside.
• 2.
  Meanwhile, place lemon juice, 125g caster sugar and 1/2 cup (125ml) Marsala in a saucepan over medium heat, stirring until the sugar has dissolved. Add the blueberries, then reduce heat to low and simmer for 5 minutes or until slightly reduced. Allow to cool.
• 3.
  Place the egg yolks and remaining 125g caster sugar in a bowl and beat until thick and pale. Add the vanilla seeds and mascarpone and beat until smooth. In a clean, separate bowl, whisk eggwhites until soft peaks form.In 3 batches, gently fold eggwhite into mascarpone mixture. Set aside.
• 4.
  Place a layer of pandoro or sponge slices in a 1.5L glass serving dish and drizzle with about 2 tbs Marsala, then spread with one-third of the mascarpone mixture. Top with one-third of the mango and drizzle with one-third of the blueberries and their syrup. Sprinkle with half the crushed praline. Repeat the layers. Top with a final layer of cake. Drizzle with the remaining Marsala, then top with the remaining mango and mascarpone mixture. Cover with plastic wrap and refrigerate for at least 2 hours to allow the flavours to develop. Set aside remaining blueberry mixture.

• 5.
  To serve, drizzle over remaining blueberries and their syrup, then garnish with praline shards.