Panettone Zuccotto recipe is easy to make in under 10 minutes, this amazing dessert is made with ricotta filling and panettone. Great desserts for everyone to enjoy and share. Pour some hot chocolate sauce on top for something extra special! This recipe is fantastic for dinner parties, prepare it in advance and leave it in the fridge till your guests are ready to indulge!
Zuccotto is a traditional Italian dessert, it originates from Florence, and the name means little pumpkin (probably due to the shape). The original recipe is a semifreddo (semi frozen), a sponge cake, drizzled with Alchermes (cherry liquor) and filled with ice cream, but I think this version makes a great Christmas dessert. I like to prepare them in 150 ml individual basins, but it can be made in a sharing 600 ml mould.
Can I prepare the Zuccotto in advance?
Apart from its simplicity, the fact that is best prepared one day in advance is a great advantage of this dessert. The panettone will be able to absorb all the flavour from the liquor!
How long can I keep the Panettone Zuccotto?
The Zuccotto will last 3 days if kept refrigerated. Alternatively feel free to freeze it and leave it for 24hrs to defrost in the fridge.
Can I prepare the Zuccotto recipe without alcohol?
This Zuccotto recipe can be prepared without alcohol, or even without coffee, a great substitution is a warm chocolate milk. If you would like to attempt to make a panettone from scratch, please check out this fantastic recipe.
Let's get Cooking!
Ingredients:
- 400 g Classic Panettone
- 250 g Ricotta cheese
- 100 ml warm coffee
- 40 g Icing sugar
- 25 ml Kahlua liquor
- 10 g Cocoa powder
- 2 g Vanilla extract
Method
- Divide the ricotta into 2 bowls, add 20 g (half) of icing sugar and vanilla extract to one, then add the remaining icing sugar and cocoa powder to the second one and mix both until smooth.
- Mix the coffee with the Kahlua in a separate container.
- Remove the paper mould from the panettone, place it horizontally and cut 1 cm thick round slices, then cut them into 4 quarters.
- Line the basins with a slightly oversized cling film (this will aid the demoulding process)
- Place the panettone pieces around the sides of the basins, overlapping slightly, then pour some coffee over it and press against the sides.
- Spoon ¼ of the vanilla ricotta in the centre, then cover with a piece of panettone. Spoon ¼ of the chocolate ricotta and cover with panettone. The basin should be completely full to the edge.
- Drizzle the top layer with some coffee before covering and placing in the fridge for a minimum of 4 hours (ideally overnight).
- To serve, simply pull gently on the cling film and turn upside down in the serving plate.
Watch our YouTube Video on How to Put it all together!
Hints and Tips
This Panettone Zuccotto can be decorated simply with icing sugar or cocoa powder, but for extra indulgence try some warm chocolate sauce
If is not coming out from the basin, simply slide the blade of a small knife on the side and let some air in to the bottom, this will do the trick!
For a better taste, bring to room temperature before serving.
Allergens: DAIRY, GLUTEN, EGG, SOY, SULPHIDES
suitable for vegetarians
Panettone Zuccotto
Equipment
- 3 small bowls
- Whisk
- 4 x50 ml basins
- Cling film
Ingredients
- 400 g Classic Panettone
- 250 g Ricotta cheese
- 100 ml Warm coffee
- 40 g Icing sugar
- 25 ml Kahlua liquor
- 10 g Cocoa powder
- 2 g Vanilla extract
Instructions
- Divide the ricotta into 2 bowls, add 20 g (half) of icing sugar and vanilla extract to one, then add the remaining icing sugar and cocoa powder to the second one and mix both until smooth.
- Mix the coffee with the Kahlua in a separate container.
- Remove the paper mould from the panettone, place it horizontally and cut 1 cm thick round slices, then cut them into 4 quarters.
- Line the basins with a slightly oversized cling film (this will aid the demoulding process)
- Place the panettone pieces around the sides of the basins, overlapping slightly, then pour some coffee over it and press against the sides.
- Spoon ¼ of the vanilla ricotta in the centre, then cover with a piece of panettone. Spoon ¼ of the chocolate ricotta and cover with panettone. The basin should be completely full to the edge.
- Drizzle the top layer with some coffee before covering and placing in the fridge for a minimum of 4 hours (ideally overnight).
- To serve, simply pull gently on the cling film and turn upside down in the serving plate.
Wow! I’ve never had anything like this before. So good!
Wow, I’m going to need this in my life.
Amazing dessert! Anything with coffee and Kahlua is a big hit in our household!
This is so delicious – a new favourite sweet treat!
So good! Love this recipe.
Yum! This was so good!
Wow, I love panettone but have never tried this version. Now I need to make it!
Delicious!
Yum! I am a sucker for sweets! Thanks for the recipe!