Cherry, Chocolate, and Pistachio Zuccotto Recipe

Recipesfull introduces to you: Yeast Bread Recipes. (Cherry, Chocolate, and Pistachio Zuccotto Recipe). Leftover panettone can be put to great use! Here is my recipe for cherry, chocolate, and pistachio 'zuccotto'. Using ricotta, vin santo, and candied fruits, this is sure to deliver an authentic Italian experience, and even better, there is no cooking involved!

Brief

Prep 30 mins

Cook: 1min

Additional: 8hrs

Total: 8hrs31 mins

Servings: 10

Yield: 10 servings

Cherry, Chocolate, and Pistachio Zuccotto Recipe

Ingredients

1 (1 pound) loaf panettone

1 (16 ounce) container ricotta cheese

1 (8.8 ounce) container mascarpone cheese

⅓ cup chopped pistachio nuts

⅓ cup mixed candied fruit

¼ cup white sugar

1 (2 ounce) bar dark chocolate

coarsely chopped

½ (15 ounce) can cherries

syrup reserved

1 cup vin santo (Italian dessert wine)

or as needed

3 (1 ounce) squares dark chocolate

broken into pieces

Bread Machine Challah for Shabbat and Festivals

Bread

Directions

Step 1

Line a large bowl with plastic wrap to make a mold.

Step 2

Slice 1/2 inch off the top and bottom of the panettone. Cut another horizontal slice off the top. Slice remaining panettone vertically; cut each vertical slice in half.

Step 3

Mix ricotta cheese mascarpone cheese pistachio nuts candied fruit sugar and dark chocolate together to make the filling. Mix in cherries to create a marbled effect.

Step 4

Lay the top panettone slice in the bottom of the mold. Sprinkle vin santo on top. Arrange vertical halves around the side of the bowl overlapping slightly if needed. Sprinkle with more vin santo. Spoon 1/2 the ricotta mixture into the center smoothing into corners using the back of a spoon. Lay second panettone slice on top; sprinkle with vin santo. Add remaining ricotta mixture again smoothing down with the spoon. Cover with the bottom slice. Drizzle more vin santo and reserved cherry syrup on top.

Step 5

Cover with plastic wrap and place a plate on top. Add bags of beans to press down on zuccotto. Refrigerate until set 8 hours to overnight.

Step 6

Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals stirring after each melting 1 to 3 minutes.

Step 7

Invert zuccotto onto a serving plate and peel off plastic wrap. Drizzle melted chocolate over the top.

Nutritional Information

Cherry, Chocolate, and Pistachio Zuccotto Recipe

Servings Per Recipe:10

Calories: 506

% Daily Value *

Protein: 10.2g 21%

Carbohydrates: 56.1g 18%

Dietary Fiber: 3.4g 13%

Sugars: 30.3g

Fat: 25.9g 40%

Saturated Fat: 9.9g 50%

Cholesterol: 48.2mg 16%

Vitamin A Iu: 593.1IU 12%

Niacin Equivalents: 1.9mg 15%

Vitamin B6: 0.1mg 7%

Vitamin C: 0.9mg 1%

Folate: 18mcg 5%

Calcium: 183.6mg 18%

Iron: 1.5mg 8%

Magnesium: 24mg 9%

Potassium: 221.3mg 6%

Sodium: 214.6mg 9%

Thiamin: 0.1mg 8%

Calories From Fat: 232.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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