Remove the outer crust from the pandoro and cut the remaining cake into thin slices.

Arrange the pandoro slices on plastic wrap, overlapping them to form a rectangle. Fill any gaps with small pieces of pandoro.

Cover the pandoro rectangle with plastic wrap and gently flatten it into an even sheet.

Spread the chocolate hazelnut spread evenly over the flattened pandoro sheet.

Combine the mascarpone cheese, 16 g icing sugar, and vanilla extract until the cream is smooth.

Spread the mascarpone cream evenly over the chocolate hazelnut spread.

Roll the filled pandoro tightly from the long side, using the plastic wrap to keep the roll compact.

Wrap the roll tightly in plastic wrap and refrigerate it for at least 120 min, preferably overnight.

Dust the chilled roll with the remaining 10 g icing sugar and cut it into slices before serving.

Dust the roll with icing sugar and cut it into slices.