Let's start by preparing the cream for the filling.
Put the milk to heat.
Meanwhile, in a pan with high sides, beat the whole eggs, yolk + egg white, with a hand whisk (or a fork) together with the sugar.
Add the corn starch and mix well until the mixture is smooth, homogeneous and free of lumps.
As soon as the milk reaches a boil, remove the pan from the heat and add the Vin Santo. Mix well, then pour the milk with the Vin Santo on the mixture of eggs, sugar and cornstarch.
Return everything to the heat and when the mixture starts to boil again, cook for 3 minutes (the time necessary for the cream to harden).
Once the desired consistency has been reached, turn off the heat, cover the pan with cling film and let it cool.
Putting the cling film in contact with the still hot cream will ensure that during cooling does not create that odious "crust" on the surface.
Take the pandoro and slice it widthwise to obtain slices about 2 cm thick. Then take a serving dish and lay the slice of the base, stuffed with the cream that you have prepared in the center and continue with the next slice, positioned alternately so that you can see the tips of the slice below. Then stuff again with the cream and continue alternating the layers in order to reconstruct the Pandoro.
Decorate the highlights with tufts of cream. Then garnish with drops of chocolate or currants and blueberries by placing them on the sprigs of cream and on the surface, then complete if you like with a sprinkling of icing sugar!
Keep the stuffed Pandoro in the refrigerator for 1-2 days, taking it out of the fridge about 20 minutes before serving. Vin Santo cream can be frozen even if its consistency may be affected.