Zuccotto, a traditional northern Italian dessert, is usually made with plain sponge, but during the festive season it is a wonderful way for using up leftover panettone.
Over 2 hours preparation time
No cooking required cooking time
- Mix together half of the ricotta and half of the sugar in a bowl until smooth and creamy. Fold in half of the candied fruit, half of the almonds and half of the chocolate chips until well combined.
- Mix the remaining ricotta, sugar and the cocoa powder in a separate bowl until smooth and creamy. Stir in the remaining candied fruit, flaked almonds and chocolate chips and set aside.
- Line a 15cm/6in diameter pudding basin or a deep bowl with clingfilm, leaving a lot of excess around the edge.
- Slice two round discs from the panettone and slice the remaining panettone lengthways into 2.5cm/1in slices.
- Line the bowl with the slices of panettone, and, using a pastry brush, brush three-quarters of the Vin Santo onto the bread. Spoon in the chocolate and ricotta mixture, then press one of the panettone discs on top. Drizzle over a little Vin Santo.
- Spoon in the remaining ricotta mixture, press the remaining panettone disc on top, then drizzle with the remaining Vin Santo.
- Cover the top with the remaining clingfilm, place a weight on top (a plate with a bag of sugar on it, for example), and chill in the fridge for at least six hours.
- To serve, remove the pudding from the fridge, remove the weight and unpeel the clingfilm from the top of the pudding. Invert the pudding onto a plate, carefully remove the bowl and peel off the clingfilm. Dust with cocoa powder.
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