Step 1

Make the cream first, in a medium pot, over medium / low, heat the milk and cream, do not boil. Remove from heat and let cool to warm.

Step 2

In a another medium pot add the yolks and sugar, whisk together until combined, then add the flour and vanilla, whisk until smooth.

Step 3

Place the pot over low / medium heat, add the warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate 30 minutes. Give the cream a good stirring before spreading on the cake slices.

Step 4

Pre-heat oven to 350F (180C). Grease and flour an 8 inch (20 cm) cake pan.

Step 5

Line the cake pan with about 3-4 of the Pandoro slices (make a small border of approximately 1/2 - 1 inch (2cm) ), do not overlap the slices cut them to fit if needed. The remaining slices cut into small cubes (crumbs) and set aside.

Step 6

Spoon the coffee over the slices of Pandoro. Spread the Italian Cream evenly over the sliced Pandoro.  Spoon the spreadable Nutella over the cream filling** and top with the crumbs, press down gently and bake for approximately 15 minutes.  Remove and let cool then refrigerate for 2-3 hours or even overnight. Dust with powdered sugar and serve.  Enjoy!