Zuccotto di pandoro, a perfect recycled dessert

To give pandoro a new face, especially if there is any leftover, there is nothing better than pandoro zuccotto.

Under Christmas it is literally submerged by panettone and pandoro and although they are delicious, they tire after a while. To recycle leftover pandoro, there’s nothing better than preparing a pandoro zuccotto, perfect to serve as a dessert on winter Sundays or as an Epiphany dessert.

The preparation is really simple but, thanks to the delicious filling made with ricotta, philadelphia and chocolate drops, it will take on a whole new flavour. Once out of the pie, you can also cover it with a layer of cream and decorate it all with bitter cocoa or chocolate flakes, but we guarantee you that the filling is already sufficient in itself to ennoble the dessert.

Zuccotto Of Pandoro
Zuccotto Of Pandoro

How to prepare the Zuccotto recipe

  1. First cut the pandoro into 1 cm slices thick.
  2. Then prepare it crema working in a bowl, with an electric whisk, the cheese, the ricotta and the sugar, so as to obtain a homogeneous cream.
  3. Then add the chocolate chips and give a quick mix with a kitchen spatula. If you like, at this stage, you can flavor the cream with vanilla extract.
  4. Line a bowl entirely with plastic wrap and arrange the pandoro slices, pressing a little and trying not to leave spaces between one and the other.
  5. Pour the cream inside leaving a centimeter from the edge and close with more sliced ​​pandoro. Cover with excess plastic wrap and put in refrigerator for 6 hours.
  6. Then remove the film from the base and turn the zuccotto upside down on a serving plate, then remove the remaining film.
  7. Whip the cream with an electric whisk and cover the zuccotto with the help of a spatula. An even, thin layer is sufficient. Decorate with cocoa powder and serve.

If you are looking for other ideas, take a look at the Christmas zuccotto, one of the most versatile desserts ever.

storage

Pandoro zuccotto can be kept in the refrigerator for 3 days. Serve it very cold to ensure its compactness when cut.

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