Home

Pandoro Zuccotto

17/11/2023

The idea of pandoro zuccotto is a Christmas adaptation that uses the classic pandoro in a different and delicious way. Here is the recipe:

Ingredients

  • 1 pandoro
  • 500 ml of whipping cream
  • 300 g of ricotta cheese
  • 150 g of powdered sugar
  • 150 g of dark chocolate
  • 100 g of mixed candied fruit (optional)
  • 2 tablespoons of orange liqueur (such as Grand Marnier or Cointreau) or alchermes, for soaking
  • Cocoa powder or powdered sugar, for decoration
  • Chopped dried fruit (hazelnuts, almonds, etc.), optional

Preparation

  1. Cut the pandoro into slices about 2 cm thick. Use a round pastry cutter or a sharp knife to create pandoro discs. Try to maximize the number of discs by removing as little pandoro as possible.
  2. Line a bowl with cling film, leaving the film to overhang the edges.
  3. Arrange the pandoro discs in the bowl to create an even layer, covering the bottom and sides completely. Lightly soak the pandoro with the previously chosen orange liqueur or alchermes.
  4. Whip the cream until it becomes firm. In another container, mix the ricotta with the powdered sugar until you get a smooth mixture.
  5. Fold the whipped cream into the ricotta, mixing gently from top to bottom so as not to deflate it.
  6. Divide the mixture into two parts, in one add the previously chopped dark chocolate and, if you wish, the candied fruit.
  7. Pour the first half of the mixture (without chocolate) into the zuccotto, adding another layer of pandoro discs on top.
  8. Now pour the mixture with the chocolate and candied fruit, and cover with a last layer of pandoro. Close the pandoro with the excess cling film.
  9. Put the zuccotto in the refrigerator for at least 4 hours, better if overnight, so that the pandoro absorbs the flavors and the cream sets.
  10. Before serving, turn the zuccotto onto a plate, remove the film and dust with cocoa powder or powdered sugar for a final touch. Alternatively, you can also decorate it with chopped dried fruit.

Curiosity

Zuccotto is a traditional Tuscan dessert, originally prepared inside an empty pumpkin or a similar mold. The pandoro version is a fantastic example of how traditions can meet and enrich each other, creating new and appealing recipes.