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In a mixing bowl, stir together the ricotta, confectioners sugar and extracts until well combined. Set aside.
Lay the pandoro on it’s side and using a long serrated edge knife cut slices about 2 inches thick. You should be able to get about 5 slices. If the bottom piece is uneven, cut it so it can sit up flat.
Brush the bottom layer with about 1/5 of the amaretto and top it with the ricotta cream. Drizzle some of the reserved strawberry syrup over the ricotta.
Put the next slice on top at an angle so that the points of the star are staggered. Repeat on all layers. Add a dollop of cream and a strawberry to each of the points and sprinkle with the crushed pistachios. Dust with confectioners sugar.