This is a very nice recipe of 'Zuccotto' but made with Panettone. It is from the cookbook 'Two Greedy Italians' and it is the second time I have made it. Usually I make it when the Panettone is on special. I like it because it is not too sweet.


1 kg ricotta
140g light brown sugar
70g candied cherries, finely chopped
70g sultanas and dried cranberries, soaked with some Marsala
40g flaked almonds
50g chocolate chips
1 Tbsp cocoa powder, plus extra for dusting
600g panettone, cut into 2 round disks and the rest lengthways into slices 2.5 cm thick
175ml Vin Santo o Marsala

Put the sultanas and cranberries in a small bowl with the Marsala and soak for about 20 minutes.

Mix together the ricotta with the sugar in a medium-sized bowl until creamy. 

Then add the candied fruit, the sultanas and cranberries with some of the leftover Marsala, the almonds and the chocolate chips. 

Mix until well combined.

Line a 15 cm diameter pudding basin or a deep bowl with cling film, leaving quite a bit of excess around the edges.

Cut the panettone into two rounds and then into thick slices.

Line with the slices of panettone and, using a pastry brush, brush about three-quarters of the Vin Santo over the cake slices. 

Fill with the half of the ricotta mixture, which should fill half the basin. 

Take out of the round panettone discs, place over the top and press, then drizzle over some of the Vin Santo. 

Add the cocoa powder to the rest of the ricotta mixture and mix well.

Fill with the chocolate ricotta mixture.  

Cover with the other panettone disc, then drizzle with the remaining Vin Santo. 

Bring up the overhang of clingfilm.

Place a weight on top (a plate with a bag of sugar on it, for example), and place in the fridge for at least 6 hours.

Remove from the fridge, take off the weight and the clingfilm over the top. Turn upside down on a plate. 

Carefully remove the pudding basin and peel off the clingfilm. 

Dust with sifted cocoa powder.  


Serves 6