Claros Zucotto Panettone Cake With Ricotta And Marsala Wine Recipes

CLARO'S ZUCOTTO (PANETTONE CAKE WITH RICOTTA AND MARSALA WINE)

Claro's Zucotto (Panettone Cake with Ricotta and Marsala Wine) image

I found this recipe on the net, in response to a "Request a recipe" post. It's very similar to a cake my grandmother used to make. The recipe makes 10-12 servings, so I will have to wait for an occasion to try it.

Provided by Dee514

Categories Dessert

Time 20m

Yield 1 Cake, 10-12 serving(s)

Number Of Ingredients 9

Ingredients

12 -15 slices panettone or 12 -15 slices pandoro (sliced fairly thin)
1 cup Amaretto or 1 cup brandy (may be used)
2 lbs whole milk ricotta cheese
1/2 cup powdered sugar
4 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
6 ounces mini chocolate chips
1 container Cool Whip
1/4 cup chopped almonds

Steps:

Line a 1 1/2 quart bowl with plastic wrap and set aside.
In large bowl with an electric mixer, whip ricotta, powdered sugar, vanilla and cinnamon until creamy.
Stir in chocolate chips and set aside.
Cut Panettone slices diagonally and place into bowl setting the tips meeting at the bottom and covering the sides of the bowl, overlapping slightly.
Sprinkle generously with Marsala.
Spoon about 1/2 of ricotta mixture into bowl and top with Panettone slices.
Sprinkle with more Marsala.
Top with rest of ricotta, top with Panettone, sprinkle with Marsala, pushing firmly with even pressure so that cake compresses and conforms to bowl.
Bring up plastic wrap around sides to seal cake in bowl.
Refrigerate overnight.
The next day peel back plastic wrap; invert bowl into serving dish.
Frost with Cool Whip and sprinkle with chopped almonds.

Nutrition Facts : Calories 288.5, Fat 18.7, SaturatedFat 10.7, Cholesterol 46.3, Sodium 90.1, Carbohydrate 20.4, Fiber 1.5, Sugar 15.8, Protein 11.7

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