Christmas desserts are never too many, and in my house, susamielli, struffoli, and roccocò, those typical of the Neapolitan tradition, are never missing.
However, there is another typical Christmas dessert that I really like, and it is pandoro.
Pandoro is a very soft and fragrant leavened cake that I love to eat plain, but it can also be used as a base for filled desserts, just like this Pandoro Zuccotto.
A no-bake dessert that is easy and quick to prepare, with a filling based on ricotta, chocolate, and fragrant orange. The chocolate ganache coating makes this dessert even more delicious.
Prepare it for dinners with friends and family during the upcoming holidays and you’ll make a great impression.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 4 slices pandoro
- 500 g cow's milk ricotta
- 100 g powdered sugar
- 100 g dark chocolate
- 1 orange zest
- 1 orange juice
- 150 g 50% dark chocolate
- 150 ml fresh liquid cream
- as needed powdered sugar
Tools
- 1 Mold for parrozzo
- 1 Knife
- 1 Cooling rack
- 1 Spatula
- 1 Hand whisk
- 1 Food scale
- 1 Saucepan
- 1 Food mill
- 1 Brush food grade silicone
- Plastic wrap
Steps
To prepare the pandoro zuccotto, first, sieve the ricotta (well-drained) using a food mill.
In a bowl, gather the ricotta and add the powdered sugar and dark chocolate flakes.
Finally, flavor with the grated zest of an orange.
Mix the ricotta cream well and refrigerate it.
Meanwhile, cut a first slice of pandoro, 0.39 inches thick, and place it at the bottom of the mold (8-8.66 inches in diameter).
Continue by cutting another two of the same thickness, halving them, and placing them along the walls of the mold, making sure to cover all the spaces well.
Then take the ricotta cream and put it in the center of the mold lined with pandoro.
Then cut the fourth and last slice of pandoro, trim the edges, and use it to close the zuccotto. Cover it with plastic wrap and transfer it to the fridge to set for at least 2 hours.
Once the resting time in the fridge has passed, take the zuccotto, flip it onto a cooling rack, and use a kitchen brush to moisten it with the juice of an orange, then prepare the chocolate ganache.
Finely chop the dark chocolate and let it melt in a double boiler (or microwave).
Then add the fresh cream and mix with a hand whisk until you get the right consistency, both thick and creamy.
Pour the chocolate ganache over the pandoro zuccotto and use a spatula to help distribute the chocolate coating over the entire surface of the dessert.
Let it rest in the fridge until it’s time to serve your pandoro zuccotto, and if you like, sprinkle a little powdered sugar on top 😉.
