Pandoro Orange and Chocolate Zuccotto: the easy, show-stopping Christmas dessert that I prepared on TV in my show La cucina di Vane on Canale10.
If you’re looking for a simple Christmas dessert to make, no baking required, and able to amaze everyone with its theatrical effect, the Pandoro Orange and Chocolate Zuccotto is the perfect recipe. Soft, fragrant and irresistibly tasty, it’s a creative way to use festive pandoro and turn it into an elegant, fresh and indulgent dessert. The combination of mascarpone cream, the citrus touch of orange and the cocoa variation makes every slice a real pleasure to savor.
This zuccotto is ideal as a end-of-meal dessert for Christmas lunch or dinner, because it is prepared in a few minutes and only requires a short rest in the refrigerator. The double cream creates a beautiful contrast of colors and flavors, while the pandoro, lightly moistened with orange juice, stays soft and aromatic. It appeals to both adults and children and you can easily personalize it with additions such as chocolate chips, orange liqueur or fresh fruit.
Perfect to prepare in advance, the Pandoro Orange and Chocolate Zuccotto is a dessert that never disappoints: dramatic to bring to the table, simple to make and full of all the scents of the holidays. Find out now how to make it step by step!
Reminder: I’m on TV with La cucina di Vane every Tuesday, Thursday and Saturday at 1:10 PM and 7:40 PM — I’ll be waiting for you, don’t miss it!
DO YOU NEED MY HELP IN THE KITCHEN? WRITE TO SOS VANE at [email protected] and I’ll answer on TV during my show!
You can read all the recipes made on TV HERE and watch all the episodes on my YouTube Channel or on the Canale10 website, this recipe can be seen here and here.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1 pandoro
- 18 oz mascarpone (about 2 cups)
- 6 oz sweetened condensed milk
- 2 tablespoons unsweetened cocoa powder
- 2 oranges
- 1 vial orange extract
- as needed unsweetened cocoa powder
- 1 orange
Steps
In a bowl, beat the mascarpone with a whisk together with the sweetened condensed milk.
Add the grated orange zest and the orange extract.
Divide the cream into two bowls: leave one bowl plain (white), and in the other add the unsweetened cocoa powder and mix.Prepare the pandoro.
Slice the pandoro horizontally into slices about 3/4 inch (2 cm) thick.
Keep the first and the last slice whole.
Cut each of the central slices into 8 wedges.Line the inside of a 9 1/2-inch (24 cm) diameter bowl with plastic wrap.
Place the small slice of pandoro on the bottom with the lighter side facing the bowl.
Line the sides of the bowl with the pandoro wedges, fitting them well together. Moisten the slices with orange juice.
Pour the white cream inside and level it.
Cover with the other whole slice of pandoro, moisten again and add the cocoa cream.
Finish with the large slice of pandoro, lightly moistening it with orange juice.Cover with plastic wrap and refrigerate the zuccotto for at least 2 hours.
Before serving, dust with unsweetened cocoa powder and add fresh orange slices to decorate the edge and the top of the zuccotto.
Your Pandoro Orange and Chocolate Zuccotto is ready to enjoy!
… Vane’s tips
The zuccotto keeps in the fridge for up to 4 days under a cake dome.
You can use panettone instead of pandoro.
