Pandoro Pumpkin

Looking for inspiration to make a special Christmas dessert?

We have just the recipe for you: Pandoro Zuccotto.

After making a classic Pandoro using Manitoba Flour, getting your Zuccotto will be very easy.

Let’s look together at the step-by-step recipe for making this tasty Christmas treat. Enriched with the addition of Chef In Black®‘s Gusto&Colore natural dye.

Ingredients

for 8 people

Needed: 1 boule with a diameter of 20-22 cm, kitchen foil

Preparation

The steps for preparing the zuccotto follow:

• Line the boule with plastic wrap.
• Cut the top of the pandoro to 1 cm thick and place it in the bottom of the bowl.
• Cut the pandoro into slices and then into strips about 2 to 3 cm wide.
• Line the boule with the pandoro slices.
• Lightly moisten the pandoro with milk.
• Whip the cream with the powdered sugar and the Taste&Color sifted.

• Add the ricotta cheese, and mix everything together with a spatula. Last, add the candied fruit (leave aside 4-5 candied fruit for decoration) and red currants in amounts to taste.
• Stuff the zuccotto with half of the resulting cream.
• Form a layer of pandoro and douse again with milk.
• Add all the cream and finish with a new layer of pandoro.
• Reclose the foil on the bottom of the zuccotto and let it stop in the refrigerator overnight for 1 night.

When serving, dust with powdered sugar and decorate with candied fruit left aside.

Thanks to Maddalena of Cucina Scacciapensieri for the recipe.