Zuccotto – etwas Anders / a bit different!

Portion: 1 full size (as shown here) or 2 medium Zuccotto, serves 8 (generous) portions in total

Prep:

Best to do it a night before serving

Panettone (750g): Sliced heightwise 5mm thickness

Mascarpone (800g): divide in 2 equal 400g portions.

Portion 1: Mix thoroughly with sugar (2 tbsp) adding cocoa-powder (1 tsp), fine chocolate chips (1 tsp), rum (1tsp) and cream (1 tsp).

Portion 2: This time sugar (2 tbsp), cream (2 tbsp) with candied fruit of choice (here 2 tbsp cherry)

Important to know - there is no limitation to the flavour combo here. Let the imaginations fly!

Liquor mix (20 ml approx.): Mix 10ml each of amaretto and rum

Zuccotto: Mise en place

 Cooking / Assembly:

Line large / medium size round (with flat bottom) bowl(s) with cling films so that it hangs over the edge. Layer the bowl with Panettone slices, press and give a wipe of the liquor mix.

 Layering the Panetonne

Half fill the mascarpone mix of your choice (we prefer chocolate on top) and flatten. Layer a Panetonne slice to create a separator. Fill the remaining cavity with the other cheese mix and flatten. Finally seal of the zuccotto in prep by bringing together all the hanging cling films. If needed layer a slice of panetonne to cover the mascarpone.

 

Filling lovely filling 😋

Pull over the cling film layer to make a snug tight fit. Put some weight (a few plates, pestle or mortar, a pack of rice or be creative 😊) and leave it in the fridge overnight to set.

Tuck it in for a good night's sleep.

Service:

Remove the weights and open up the cling film. Flip the zuccotto on a flat plate large enough to hold it. Sprinkle some cocoa-powder to give it the recognizable look. Slice through and enjoy 😊

 Cherry-on-top to finish.

Without this our Christmas is incomplete.

Calories you ask? Its Christmas.....be easy!

Disclaimer: Generally Ricotta is used but we like it with Mascarpone – sorry to all our Italian friends.