The pandoro zuccotto is a scenic and irresistible Christmas dessert, perfect for impressing guests during the holidays. Made with slices of pandoro enclosing a creamy heart of whipped cream, mascarpone, or ricotta, and enriched with chocolate chips or candied fruit, this dessert conquers from the first taste. It is a simple yet impactful recipe, perfect for repurposing leftover pandoro and transforming it into an elegant and delicious dessert.
Thanks to its characteristic shape and soft consistency, the filled pandoro zuccotto is an original alternative to classic Christmas desserts. It can be prepared in advance and stored in the refrigerator, ready to be served as a dessert at festive meals. The versatility of the recipe allows for endless variations: with chocolate cream, coffee, or a fresh fruit filling.
A dessert that combines tradition and creativity, the cold pandoro zuccotto is the perfect choice for those who want to bring to the table a refined Christmas dessert, easy to make and sure to succeed.
If you’re looking for other Christmas desserts, try the zuccotto pan di stelle, the alberelli cake, 3 smart creams for pandoro or panettone, or the spiced tart
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ZUCCOTTI AND TRUFFLES
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for the preparation of pandoro zuccotto
- 1 pandoro
- 3.4 oz coffee
- 4 tbsp unsweetened cocoa powder
- 1.7 cups fresh whipping cream
- 1.1 lbs mascarpone
- 3 tbsp sugar
Tools
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- Electric Whisks
Steps for the preparation of pandoro zuccotto
Work the very cold cream with the sugar. When it is semi-whipped, add the mascarpone and continue to work with the electric whisks until you get a dense foam. Set the cream aside and prepare the coffee. Let it cool.
Cut the pandoro into slices to obtain pandoro stars. Line a glass bowl with plastic wrap. Place a pandoro star at the base and with other slices, compose the sides of the zuccotto. Moisten with the coffee. Put a first layer of mascarpone cream, sprinkle with unsweetened cocoa powder.
Place a second slice of pandoro to cover the cream and moisten with the coffee. Make more layers until the bowl is filled. However, keep aside some cream for the coverage. Close with a slice of pandoro and put it in the fridge for at least 3-4 hours, better if until the next day.
Flip the bowl onto a cutting board or plate. Remove the plastic wrap and cover the zuccotto with the mascarpone cream set aside. Only just before serving, sprinkle with unsweetened cocoa powder.
Storage
You can store the zuccotto in the refrigerator for a couple of days.
