I cannot believe in all my years of being in an Italian family, married into an Italian family and I have never heard of Zuccotto Panettone Cake!
This beautiful creation of a cake has every ingredient I love! Panettone, with sweet ricotta cream. Then I added Frangelico….I died and went to heaven! I saw this cake being made while watching a cooking show, and of course I had to make one my way. Here is Zuccotto Panettone Cake, with my twist. This will be part of our Christmas Tradition from here on in…..
Zuccotto Panettone Cake!
10-12 Slices Panettone- 1/4 Inch thick
1 Cup Frangelico
2 Pounds Ricotta Cheese
3/4 Cup Powdered Sugar-Extra For Dusting
4 Teaspoons Vanilla Extract
1/2 Teaspoon Ground Cinnamon
1/2 Cup Mini Chocolate Chips
3 Tablespoons Cocoa
In a 1 1/2 Quart bowl lined with plastic wrap. Take diagonally cut panettone slices and line bowl starting with a piece on the bottom then line around sides over lapping.
In mixer, whip ricotta cheese with sugar, vanilla and cinnamon. Take half of ricotta mixture into separate bowl mix in chocolate chips. Add cocoa to the other remaining half in the blender and mix.
Pour 1/2 of the frangelico over panettone, spoon in chocolate chip ricotta into bowl and top with more panettone bread. Sprinkle with more frangelico. Then add the ricotta with cocoa. Top again with panetonne bread and sprinkle with remaining frangelico. Bring up plastic wrap and wrap tight. Top with plate and a heavy object to compress cake. Refrigerate overnight. Take heavy object off and undo siren wrap. Invert on to serving plate or cake platter. Gently peel back plastic wrap. Dust with powdered sugar. Serve. Enjoy!