Method

• 1.
  Beat yolks, sugar and 2 tbs marsala with an electric mixer until pale and thick. Add mascarpone and beat to combine.
• 2.
  In a separate bowl, whisk the eggwhites using clean beaters until soft peaks form. Gently fold into the mascarpone.
• 3.
  Spread one-third of the mascarpone mixture in a 4-litre ceramic or glass dish. Combine amaretto and remaining marsala in a bowl. Briefly dip half the pandoro slices in the liquid, one by one. Lay over mascarpone and trim to fit. Repeat with half the remaining mascarpone mix and the remaining pandoro, then finish with remaining mascarpone. Cover and chill for at least 1 hour to set.
• 4.
  Meanwhile, place sauce ingredients in a small pan on medium heat. Stir gently to dissolve sugar, then simmer for 5 minutes until slightly thickened. Chill.
• 5.
  For almonds, preheat oven to 150°C. Toss almonds and sugar with enough amaretto to lightly moisten, then spread in 1 layer on a baking tray. Toast 20 minutes or until golden, turning frequently.
• 6.
  Divide torta among plates, drizzle with sauce and top with nuts and icing sugar.