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Zuccotto
By Francine Segan
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Serves 8 to 10
Zuccotto, an impressive dome-shaped no-bake cake from Florence, is filled with fluffy sweet whipped ricotta and chocolate.
Zuccotto is usually made with pan di Spagna, a sort of Italian sponge cake. However, I love both the taste and look when it's made instead with pandoro, Italy's buttery-rich Christmas cake whose slices look like 8-point stars.
Pandoro has a long shelf life so is fresh and moist so you can make this delicious dessert with pandoro well into Spring.
3/4 cup brandy or cognac
1/4 cup sweet liqueur such as Maraschino, Strega, or Amaretto
1 10-12 ounce pandoro, or pan di Spagna, or loaf pound cake*
6 ounces Italian chocolate such as Perugina, Vanini or Venchi, chopped
2 cups whole milk ricotta
2 cups heavy cream
1 cup confectioners' sugar, plus more for garnish
1/3 cup almond slivers, toasted
1/3 cup crushed hazelnuts, toasted
1/4 cup best quality chopped Italian candied fruit, or candied cherries, optional
Combine the brandy and liqueur in a small bowl or measuring cup. Line a 2-quart bowl with cheesecloth that has been dipped in the brandy mixture.
Cut the pandoro horizontally into 1/2 inch thick star-shaped slices. Line the bottom and sides of the bowl with the pandoro slices so that the star points interconnect. Fill in any gaps with small pieces of pandoro. Reserve the extra cake for the bottom of the zuccotto.
Brush most of the brandy mixture over the cake lining the bowl. Reserve some brandy mixture for the final bottom layer.
Melt the chocolate in the microwave or in a bowl over a pan of boiling water. Reserve.
Meanwhile, using an electric mixer beat the ricotta in a medium bowl until very creamy and smooth. Reserve.
In a large mixing bowl beat the cream and confectioners' sugar until thick and fluffy. Fold in the whipped ricotta into the whipped cream. Divide the mixture: put 1/4 of it into a medium bowl, leaving the rest in the big bowl.
Fold the cooled melted chocolate into the larger bowl. Spread this chocolate mixture over the cake, covering it completely, but leaving a hollow section in the center.
Fold the nuts and candied fruit, if using, into the remaining ricotta-whipped cream mixture. Spoon into the center hallow.
Brush the remaining cake slices with the remaining brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate for at least 3 hours and up to 1 day.
Invert the cake onto a platter. Remove the bowl and the cheesecloth. Sprinkle with confectioners' sugar and serve.
*If using pan di Spagna or pound cake, cut the cake crosswise into 1/3-inch-thick slices. Line the bowl. Reserve some cake for the bottom layer.
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