Panettone Zuccotto with Two Creams
Looking for a show-stopping Christmas dessert? This Panettone Zuccotto with Two Creams transforms the classic Italian dessert into an unforgettable treat! Our easy Panettone recipe brings together rich creams and festive flavors in just 75 minutes. Discover how to make this impressive Zuccotto recipe and wow your guests this holiday season!
Dietary Information
Servings:
- 1
To prepare the panettone zuccotto with two creams, start by preparing the basic cream: in a small saucepan, heat the milk with the grated lemon zest 1. Separately, in another saucepan, pour the egg yolks, sugar and sifted flour 2. Stir vigorously with a whisk 3 until you get a smooth mixture without lumps.
- 2
Once the milk has come to a boil 4, pour some of it over the egg mixture and temper with a whisk. Also add the remaining milk, then stir and bring to the heat 6. Cook the cream over low heat, stirring often, until it has thickened 6.
- 3
Divide the cream into two bowls in equal parts. Add the previously chopped chocolate to one of the two 7 and mix well 8. Let it cool 9, then cover both creams with plastic wrap and put them in the refrigerator.
- 4
In the meantime, dilute the raspberry jam with a tablespoon of water 10, mix and set aside 11. Take the panettone and remove the cap 12.
- 5
Cut a round slice about 1.5 cm thick. Spread the slice of panettone with a rolling pin to make it thinner and more uniform 13. Take a zuccotto mold with a diameter of 20 cm and turn it over on the slice, then cut out the crust 14 to obtain a perfectly round slice. Place the slice of panettone inside the zuccotto mold 15.
- 6
Cut a second slice of panettone and obtain strips about 4 cm wide, removing the crust 16. Use the strips obtained to cover the edge of the zuccotto 17, crushing them slightly with your hands to compact everything. Wet the panettone with the jam 18. Cut another 2 thinner slices, about 1 cm thick.
- 7
Pour the clear custard into the dome 19 and level with a spoon 20. Place another, thinner slice of panettone over the cream 21.
- 8
Also wet this layer with the jam 22 and pour the chocolate cream over it 23. Level with a spoon and use the last slice of panettone to close the zuccotto 24.
- 9
The base must not be wet. Cut off the excess edge with a knife to level well 25. Cover with plastic wrap 26 and let it cool in the refrigerator for at least a couple of hours. After the hardening time, turn the zuccotto over on a serving plate 27.
- 10
Unmold 28 and garnish your panettone zuccotto with two creams with bitter cocoa powder 29 and raspberries 30!
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