Here is a dessert designed for the upcoming holidays, a Christmas zuccotto made without any baking using some slices of pandoro as the main ingredient.
It’s a dessert that you can make in advance, storing it in the freezer. Just take it out in time and leave it in the fridge before enjoying it, decorating it with dollops of sweet filling, a sprinkle of cocoa, and tree-shaped cookies for which you can simply use a roll of ready-made shortcrust pastry!
HOW TO VARY THE CHRISTMAS ZUCCOTTO?
1) we can make the zuccotto with ladyfingers;
2) we can line the zuccotto mold with large soft ladyfingers;
3) we can make the Christmas zuccotto with a mascarpone and cream filling;
4) we can omit the candied fruit and add dark chocolate chips, or milk or white chocolate;
5) we can make a tiramisu zuccotto by flavoring the ladyfingers with coffee;
6) we can also glaze the Christmas zuccotto with melted chocolate and much, much more!
Let’s prepare the Christmas zuccotto… are you following me?
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CHRISTMAS ZUCCOTTO
The kitchen of ASI
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 8/10 people
- Cooking methods: Without cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- as needed slices of pandoro (vertical)
- 12 oz cow's milk ricotta
- 5 oz mascarpone
- 1.75 oz crushed pistachios
- 1.75 oz mixed diced candied fruit
- 10 amaretti
- as needed amaretto liqueur (or rum or orange as desired)
- 2 tbsp Powdered sugar (level)
- 1 cup liquid fresh cream
- 5 oz mascarpone
- as needed Unsweetened cocoa powder
- as needed Red currants
- as needed tree-shaped shortbread cookies
- 1 tbsp Powdered sugar
Christmas Zuccotto Recipe Preparation
First, line the zuccotto mold (mine is about 7 inches wide and 4 inches high) with plastic wrap.
Cut about ten vertical slices of pandoro and place them next to each other along the entire mold.
In a glass, put a little amaretto liqueur (or another of your choice) and a little water, and with this mixture slightly wet the cake slices.For the filling, mix the cow’s milk ricotta to soften it, or pass it through a sieve.
Add the soft mascarpone and the powdered sugar.
Blend the sweet cheese mixture well.
Now add the crushed pistachios, the mixed diced candied fruit, and the crumbled amaretti.
Fill the hollow of the zuccotto, pressing a little on the surface.Leave it in the fridge to compact for a few hours if you’re going to eat it soon; otherwise, put it in the freezer.
When it’s time to enjoy it, whip the cream and blend it with the soft mascarpone.
Add the powdered sugar and decorate the entire Christmas zuccotto with a piping bag.
Sprinkle everything with unsweetened cocoa, add the red currants and place the tree-shaped shortbread cookies around the circumference and bring it to the table…Enjoy your Christmas zuccotto!
Annalisa
Tips and Notes
There are many desserts on the blog dedicated to the end-of-year holidays, and in this article you will find 17 delicious and delightful desserts!
Copyright © 2017 Annalisa Altini, All rights reserved
