Double layered panettone and ricotta pudding (zuccotto di panettone)

Season 1 582 Last Update: Oct 22, 2019 Created: Oct 22, 2019
Double layered panettone and ricotta pudding (zuccotto di panettone)
  • Serves: 6 People
  • Prepare Time: 20min
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
Print

Panettone originated in the early 1900s, and was made with leftover bread dough and dried fruit by poor people at Christmastime. After World War I, the confectionery companies Motta and Alemagna copied the idea, and the cake achieved worldwide fame. Zuccotto, a traditional northern Italian recipe, is usually made with plain sponge, but during the festive season it is a wonderful way for using up leftover panettone.

Ingredients

Directions

  1. Mix together half of the ricotta with half of the sugar in a medium bowl until creamy. Fold in half of the candied fruit, half of the almonds and half of the chocolate chips until well combined, and set aside.
  2. In another medium bowl, mix the remaining ricotta and sugar with the cocoa powder until creamy.
  3. Stir in the remaining candied fruit, flaked almonds and chocolate chips and set aside.
  4. Line a 15 cm diameter pudding basin or a deep bowl with plastic wrap, leaving quite a bit of excess around the edges.
  5. Line with the slices of panettone and, using a pastry brush, brush about three-quarters of the Vin Santo over the cake slices.
  6. Fill with the chocolate ricotta mixture, which should half-fill the basin.
  7. Take one of the round panettone discs, place over the top and press, then drizzle over some of the Vin Santo.
  8. Fill with the white ricotta mixture and cover with the other panettone disc, then drizzle with the remaining Vin Santo.
  9. Bring up the overhang of plastic wrap and place a weight on top (a plate with a bag of sugar on it, for example), and chill in the fridge for at least 6 hours.
  10. Remove from the fridge, take off the weight and the plastic wrap over the top. Turn upside-down on a plate. Carefully remove the pudding basin and peel off the plastic wrap.
  11. Dust with sifted extra cocoa powder and serve.
  12. Chilling time 6 hours

Double layered panettone and ricotta pudding (zuccotto di panettone)



  • Serves: 6 People
  • Prepare Time: 20min
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Panettone originated in the early 1900s, and was made with leftover bread dough and dried fruit by poor people at Christmastime. After World War I, the confectionery companies Motta and Alemagna copied the idea, and the cake achieved worldwide fame. Zuccotto, a traditional northern Italian recipe, is usually made with plain sponge, but during the festive season it is a wonderful way for using up leftover panettone.

Ingredients

Directions

  1. Mix together half of the ricotta with half of the sugar in a medium bowl until creamy. Fold in half of the candied fruit, half of the almonds and half of the chocolate chips until well combined, and set aside.
  2. In another medium bowl, mix the remaining ricotta and sugar with the cocoa powder until creamy.
  3. Stir in the remaining candied fruit, flaked almonds and chocolate chips and set aside.
  4. Line a 15 cm diameter pudding basin or a deep bowl with plastic wrap, leaving quite a bit of excess around the edges.
  5. Line with the slices of panettone and, using a pastry brush, brush about three-quarters of the Vin Santo over the cake slices.
  6. Fill with the chocolate ricotta mixture, which should half-fill the basin.
  7. Take one of the round panettone discs, place over the top and press, then drizzle over some of the Vin Santo.
  8. Fill with the white ricotta mixture and cover with the other panettone disc, then drizzle with the remaining Vin Santo.
  9. Bring up the overhang of plastic wrap and place a weight on top (a plate with a bag of sugar on it, for example), and chill in the fridge for at least 6 hours.
  10. Remove from the fridge, take off the weight and the plastic wrap over the top. Turn upside-down on a plate. Carefully remove the pudding basin and peel off the plastic wrap.
  11. Dust with sifted extra cocoa powder and serve.
  12. Chilling time 6 hours

You may also like

Newsletter

Sign up to receive email updates on new recipes.