Panettone Zuccotto
This fantastic zuccotto recipe will leave you coming back for more! Simply just take some leftover panettone add 2 different kind of ricotta fillings, let it rest and serve with some amazing hot chocolate sauce.
Servings: 4 people
Calories:
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.
