Panettone ricotta Christmas cake

 

Zuccotto, originally a Tuscan pudding made with a plain sponge known as Pan di Spagna and ricotta. However, recipes are adapted around the country and in some recipes you will find have a filling of ice cream but in Puglia, we love our version using ricotta cheese, candied fruit and Panettone – It is a Christmas staple and so very delicious!

Adapt it for your particular taste by adding or changing the fruit and nuts and of course, you decide on the alcohol!

 

700g (approx.) Panettone, cut into 2 round discs and the rest into slices lengthways 2.5cm thick
1Kg ricotta cheese
140g icing sugar
1 tablespoon cocoa powder (and some extra for dusting)
50g dark chocolate, grated or chocolate chips
70g mixed candied fruit – finely chopped (any candied fruit you like – I add some dried cranberries too)
50g Flaked almonds

170 ml Vin Santo or Marsala (you can use Amaretto, Martini Bianco or a Rum but I used amaretto Disaronno!!)
1.5 litre capacity bowl to use as a mould (mine was 16cm diameter)

Decoration (optional): Orange zest, cocoa, chocolate sauce, icing sugar or extra thick double cream and fruit.

 

1. In a bowl, mix half the ricotta with 70g of sugar until creamy, fold in 35g of candied fruit, 25g of flaked almonds and 25g of the grated chocolate or chocolate chips and mix until all well amalgamated. Set aside.
2. In another bowl, combine the remaining ricotta with the remaining sugar, add cocoa powder and the grated chocolate or chocolate chips and mix until creamy.
3. Stir in the remaining candied fruit, flaked almonds. Set aside.
4. Line the pudding basin or bowl with cling film leaving quite a bit of excess around the edges. Line with the slices of panettone and with the help of a pastry brush, brush about three quarters of your chosen alcohol (for me, that’s Amaretto) onto the cake slices. Press down on the sides and base to secure them.
5. Fill your lined bowl with the white ricotta mixture which should fill half the pudding basin.
6. Take one of the round panettone discs and place over the top pressing gently and brush with some of the alcohol.
7. On top of the panetton disc, add the chocolate ricotta mixture and cover with the last of the panettone, drizzling with the remaining alcohol.
8. Bring up the overhang of cling film and seal the pudding.
9. Place a weight on top of the pudding - I used a plate then a jar of our extra virgin olive oil!
10.  Place in the fridge for at least six hours or overnight.
11. Remove from the fridge and take off the weights and the cling film from the top.
12.  Turn upside-down onto your serving plate.
13.  Carefully remove the pudding basin and peel off the cling film.
14. Dust all over with lots of sieved cocoa powder.
15. Decorate with orange zest and serve

 

Bring the desert to the table and slice!

If there is any left over, I always put it back into the bowl to help keep the dome structure – make sure you have re-lined it with cling film

Keep in the fridge as it does contain cheese