Begin by slicing pandoro into long strips about 1/2 inch thick.
Place them on a tray and bake in a 350 f oven until golden brown.
Allow baked strips to cool and become hard.
Place egg yolks and icing sugar from pandoro packet in a bowl and whip until thick .
Next, add the mascarpone and whip for 2 minutes until well blended and creamy.
In another bowl, beat whipping cream until stiff then gently fold it into the bowl with the mascarpone mixture.
The mixture is now ready for assembly.
Spread a thin layer of the mixture on the bottom of a baking dish.
Add the 1/2 teaspoon of vanilla to the espresso and begin dipping pandoro strips.
Place strips in the baking dish until the bottom is covered.
Place another layer of mascarpone mixture evenly on top and sprinkle with shaved chocolate and cocoa. Repeat with another layer of coffee dipped pandoro strips, mascarpone mixture, chocolate shavings and cocoa.
Cover the tiramisu with plastic wrap and refrigerate overnight .