Ingredients
1kg ricotta
140g caster sugar
70g candied fruit, finely chopped
40g flaked almonds
50g choc chips
1 tablespoons of cacao powder, plus extra for dusting
600g panettone reduce 2 round dvds and also the rest lengthways into slices lengthways 2.5cm thick
175ml Vin Santo
Method
1. Mix together 1 / 2 of the ricotta with 1 / 2 of the sugar inside a medium-sized bowl until creamy. Then fold in two from the candied fruit, 1 / 2 of the almonds and 1 / 2 of the choc chips until well combined, and hang aside. In another medium-sized bowl, mix the rest of the ricotta and sugar using the cacao powder until creamy. Stir within the remaining candied fruit, flaked almonds and choc chips and hang aside.
2. Line a 15cm diameter pudding basin or perhaps a deep bowl with clingfilm, departing a substantial amount of excess round the edges. Line using the slices of panettone and, utilizing a pastry brush, brush around three-quarters from the Vin Santo within the cake slices. Fill using the chocolate ricotta mixture, that ought to fill half the basin. Take among the round panettone dvds, place outrageous and press, then drizzle over a few of the Vin Santo. Fill using the white-colored ricotta mixture and canopy using the other panettone disc, then drizzle using the remaining Vin Santo. Mention the overhang of clingfilm and put fat loss a high (a plate having a bag of sugar onto it, for instance), and put within the fridge not less than 6 hrs.
3. Remove in the fridge, remove the load and also the clingfilm outrageous. Turn upside-lower on the plate. Carefully take away the pudding basin and remove the clingfilm. Dust with sifted cacao powder and serve.
Just a little history.
Panettone originated in early 1900s and it was produced by the indegent at The holiday season with leftover dough and whatever dried fruit they might fine. After The First World War, the confectionery companies Motta and Alemagna copied the concept, and also the cake achieved worldwide fame. Zuccotto, a conventional northern Italian dessert, is generally created using plain sponge, but throughout the festive season it's a wonderful method for depleting leftover panettone.