Italian Pandoro Zuccotto with Ricotta and Dark Chocolate

Zuccotto di Pandoro: A Delightful Italian Dessert for the Holidays

Category: Desserts
Serves: 6
Preparation Time: 45 minutes
Cooking Time: 20 minutes (including chilling)
Total Time: 1 hour 15 minutes

Ingredients

Ingredient	Quantity
Pandoro	200g
Icing sugar (Zucchero a velo)	to taste
Ricotta cheese (Ricotta vaccina)	450g
Dark chocolate	100g
Orange	1 (for zest and juice)
Icing sugar (Zucchero a velo)	100g
Dark chocolate	140g
Fresh liquid cream (Panna fresca liquida)	140g

Instructions

To prepare the Zuccotto di Pandoro, follow these steps carefully to create a mouthwatering Italian delight perfect for any special occasion:

Step 1: Prepare the Ricotta Filling

Drain the Ricotta (if necessary): If the ricotta cheese is too watery, drain it by placing it in a fine-mesh sieve. Set the sieve over a bowl and refrigerate for about an hour. This will help the ricotta lose any excess liquid, which is crucial for achieving a smooth, creamy filling.
Sift the Ricotta: After the ricotta has been drained, transfer it into a clean bowl. Use a fine sieve to sift it for a smoother texture.
Add Icing Sugar: Stir in the 100g of icing sugar to the ricotta, mixing thoroughly until the sugar is well incorporated. The icing sugar adds sweetness and a smooth consistency to the filling.
Add Dark Chocolate: Finely chop 100g of dark chocolate and mix it into the ricotta mixture. The richness of the chocolate adds depth of flavor and a delightful contrast to the creamy filling.
Orange Zest: Zest the orange directly into the mixture. The citrus zest will give the filling a fragrant and fresh note, balancing the sweetness of the ricotta and chocolate.
Final Mix: Stir the mixture once more to ensure everything is evenly combined. The ricotta filling should be smooth, rich, and aromatic from the orange zest.

Step 2: Preparing the Pandoro

Cut the Pandoro: Begin by slicing the pandoro, removing the top slice (the dome) to expose the inner layers. You will need four slices, each about 1cm thick. Keep the smallest slice intact, as it will be used as the base for the zuccotto.
Shape the Pandoro: For the two middle slices, cut each in half to create thinner pieces. The largest slice should be cut into a circle to form a base. Use a cookie cutter or a round object about 11.5 cm in diameter to create the perfect shape for the bottom layer of your dessert.

Step 3: Assemble the Zuccotto

Prepare the Mold: Line a semi-spherical zuccotto mold with plastic wrap. This will help you remove the dessert easily once it’s set.
Layer the Pandoro: Place the intact slice of pandoro (the smallest one) at the bottom of the mold. Then, arrange the halves of the pandoro slices along the sides of the mold, overlapping them slightly to form a snug layer. You may need to trim the slices to fit the shape of the mold.
Add the Ricotta Filling: Spoon the ricotta mixture into the mold, spreading it evenly with a spatula. Ensure the filling is level and reaches all the edges. The creamy ricotta will form a smooth layer inside the pandoro.
Top with Pandoro: Once the ricotta filling is evenly spread, take the circular slice of pandoro that you prepared earlier and place it on top, pressing down gently to compact the layers.
Chill the Zuccotto: Cover the mold with plastic wrap and refrigerate the zuccotto for at least 1 hour to allow it to set properly.

Step 4: Prepare the Orange Syrup

Juice the Orange: While the zuccotto chills, take the remaining orange and squeeze out 30g of juice. Strain it to remove any pulp or seeds.
Brush with Orange Juice: After the zuccotto has chilled, remove it from the mold, unwrap the plastic, and place it on a serving platter. Gently brush the surface of the zuccotto with the fresh orange juice, giving it a burst of citrus flavor and a lovely glossy finish.

Step 5: Make the Chocolate Coating

Melt the Chocolate: Break the 140g of dark chocolate into pieces and melt it in a double boiler or over a gentle heat. Stir occasionally to ensure it melts evenly without burning.
Add the Cream: Once the chocolate is completely melted, remove it from the heat. Gradually add the 140g of fresh cream to the melted chocolate, stirring constantly until the mixture is smooth and glossy.
Cover the Zuccotto: Pour the melted chocolate cream mixture over the zuccotto, ensuring that it covers the entire dessert. The smooth chocolate glaze will give the zuccotto a luxurious finish and a rich flavor.
Smooth the Surface: Use a spatula to smooth out the chocolate coating, making sure it’s evenly distributed. Allow any excess chocolate to drip off onto the plate below.

Step 6: Final Touches

Decorate with Icing Sugar: Once the chocolate coating has set, dust the top of the zuccotto with a light sprinkle of icing sugar for a finishing touch. The sweetness of the sugar will contrast beautifully with the rich chocolate and creamy filling.
Serve: Slice the zuccotto carefully, ensuring each piece has a beautiful cross-section of the fluffy pandoro layers and the creamy ricotta filling.

Tips and Variations

Add nuts: You can enhance the filling by adding chopped pistachios, almonds, or hazelnuts for extra texture and flavor.
Use other citrus: If you prefer a different citrus flavor, feel free to substitute the orange with lemon or even lime for a zesty twist.
Refrigerate overnight: For the best results, make the zuccotto a day ahead of time. It will give the flavors a chance to meld together, and the dessert will be even more refreshing when served cold.

Nutritional Information (per serving)

Nutrient	Amount (approx.)
Calories	350
Fat	22g
Saturated Fat	12g
Carbohydrates	35g
Sugars	30g
Fiber	2g
Protein	5g
Sodium	25mg

The Zuccotto di Pandoro is a perfect dessert for holiday gatherings, family celebrations, or special occasions. Its layers of delicate pandoro, rich ricotta filling, and glossy chocolate coating make for a delightful treat that will be the star of any table. Enjoy the process of making this beautiful Italian dessert and savor the rich flavors that come together in each bite!