Italian meringue with vanilla cream, berry coulis and toasted pandoro 

Prepare the Italian meringue
Place the egg whites in the bowl of a stand mixer, ensuring no traces of yolk remain. Begin whisking at medium speed until soft and foamy but not fully whipped.

Meanwhile, combine the water and sugar in a small saucepan. Stir briefly to dissolve the sugar, then cook without stirring until the syrup reaches 121°C (250°F), checking with a kitchen thermometer.

Once the syrup is ready, increase the mixer speed and pour the hot syrup slowly down the inside of the bowl in a thin stream. Continue whipping for 10–15 minutes, until the meringue is glossy, firm, and fully cooled. Transfer to a piping bag and set aside.

Prepare the pastry cream
In a saucepan, heat the milk with the lemon zest and split vanilla bean until just below boiling. Remove from heat and let infuse for about 10 minutes.

In a separate bowl, whisk the egg yolks with the sugar (no need to whip). Sift in the cornstarch and stir until smooth.

Strain the warm milk and slowly add it to the egg mixture while whisking. Pour everything back into a clean saucepan and cook over low heat, stirring constantly with a whisk or spatula. Once thickened and velvety, remove from heat and stir for a few more seconds.

Transfer the cream to a wide, shallow container. Cover with plastic wrap directly on the surface and let cool completely.

Prepare the berry coulis
In a small saucepan, cook the berries with the sugar and lemon juice over medium heat for 5–7 minutes, stirring occasionally. Once soft, blend with an immersion blender and strain through a fine sieve. Let cool.

Toast the pandoro
Cut the pandoro into small cubes and arrange them on a lined baking tray. Toast under the grill until golden.

To assemble
Pipe a spiral of meringue onto one side of the plate and lightly torch the surface with a blowtorch. Add two spoonfuls of pastry cream alongside and decorate with small dots of berry coulis. Finish with toasted pandoro cubes and serve.