Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Simple | 8 | 120 minuti |
Ingredients
| 1 | pandoro |
| 400 g | UHT Ricotta Cheese Sterilgarda |
| 1 | orange |
| 250 g | dark chocolate |
| 150 g | whipping cream Sterilgarda |
| 150 g | shelled walnuts |
Preparation
- Mix together, in a bowl, the Sterilgarda ricotta and 100 grams of icing sugar.
- Add 100 grams of dark chocolate, cut into flakes, the shelled walnuts and the grated zest of an orange.
- Now cut the pandoro, removing the tip, obtaining 4 star-shaped slices approximately 1 cm thick.
- Cut the 2 medium slices in half, thus obtaining 4 pieces of pointed pandoro.
- Place the smaller slice on the bottom of a bowl to form the base of the zuccotto.
- Use the remaining halved slices to create a sort of wall to line the inside of the mold.
- Fill with the ricotta and chocolate filling.
- Level carefully and close with the largest slice without the tips.
- Wrap everything in cling film and leave to rest in the fridge for about 2 hours.
- Once ready, gently turn the zuccotto upside down onto a rack placed on a plate.
- Brush with orange juice and put back in the fridge.
- Prepare the topping by melting the remaining dark chocolate in a bain-marie. When it is completely melted, turn off the stove and add the fresh cream, continuing to mix until the mixture is smooth and dense.
- Cover the zuccotto with the cream obtained, leveling it, if necessary, with a spatula.
Dissolve the sugar with the water Cut the candied fruit into pieces Whip the cream and add the ricotta and sugar Add the mascarpone and the rest of the ...
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