Panettone Zuccotto with Two Creams

Name: Panettone Zuccotto with Two Creams
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 8
Ingredients: Panettone 1; Raspberry jam 0.3 cup; Water to taste; Whole milk 2.1 cups; Sugar ½ cup; Dark chocolate 72% 2.1 oz; Type 00 flour &frac13; cup; Egg yolks 6; Lemon peel 1; Unsweetened cocoa powder to taste; Raspberries to taste

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Difficulty: Average
Prep time: 60 min
Cook time: 15 min
Serving: 8
Note + 2 hours of resting time

PRESENTATION

Soft, fluffy layers of panettone zuccotto turn any dessert table into something families will actually look forward to—there’s the nice golden crust, a pretty dome shape, and all those good creamy centers bursting with flavor.It’s classic for holidays, Christmas, or whenever you feel like a real sweet treat.Bursting with those bold panettone zuccotto flavors and natural citrus notes (with just enough chocolate to keep both grown-ups and kids happy!), this dessert usually brings some smiles around the table.Busy families often face that problem of finding a holiday panettone recipe that everyone really enjoys–this one checks every box: visually pretty, reliably tasty, and that festive look nobody can resist.A hint of creamy filling, the right moist texture, and big flavors together really makes it work for both fancy dinners or casual get-togethers.You’ll probably hear at least one person say, “This is DELICIOUS,” after every bite since it’s the kind of special occasion dessert people remember…not too fussy, just right.

Families juggling work, school, and activity schedules usually need desserts that look like you tried but don’t add more stress—the zuccotto recipe does exactly that.Perfect for parties, weekend gatherings, or even as a wind-down after a great meal, this easy holiday panettone recipe fits lots of different occasions and crowds.Appealing to all ages, the dessert’s crunchy shell and smooth creams are really inviting.Seeing that pretty dome on the plate usually brings people over quick, and with every nice slice it disappears faster than you think.Best part?Serve it as is, dust with a touch of cocoa, or even with some warm drinks (coffee or hot cocoa both go great).Adaptable, dependable, with flavors that suit every season, panettone zuccotto becomes the dependable centerpiece home cooks return to again and again when celebration time rolls around.Great for families who crave tried-and-true Italian sweets with a fun twist—and the soft, creamy insides just seal the deal every single time.

INGREDIENTS

Panettone 1

Raspberry jam 0.3 cup (100 g)

Water to taste

for the creams: Whole milk 2.1 cups (500 g); Sugar ½ cup (110 g); Dark chocolate 2.1 oz (60 g) - 72%; Type 00 flour ⅓ cup (40 g); Egg yolks 6; Lemon peel 1

for decoration: Unsweetened cocoa powder to taste; Raspberries to taste

Preparation

How to prepare Panettone Zuccotto with Two Creams

To prepare the panettone zuccotto with two creams, start by preparing the base cream: in a saucepan, heat the milk with the grated lemon peel 1. Separately, in another saucepan, pour the egg yolks, sugar, and sifted flour 2. Stir vigorously with a whisk 3 until you obtain a smooth and lump-free mixture.

Once the milk comes to a boil 4, pour a portion of it over the egg mixture and temper with the whisk. Add the remaining milk, then stir and bring to the heat 6. Cook the cream over low heat, stirring often, until it thickens 6.

Divide the cream into two equal parts in separate bowls. Add the previously chopped chocolate to one of the two 7 and mix well 8. Let cool 9, then cover both creams with cling film and store them in the refrigerator.

Meanwhile, dilute the raspberry jam with a tablespoon of water 10, stir and set aside 11. Take the panettone and remove the top 12.

Cut a round slice about 0.6 inches thick. Flatten the panettone slice with a rolling pin to make it thinner and more uniform 13. Take a 8-inch diameter zuccotto mold and place it upside down on the slice, then cut out the crust part 14 to obtain a perfectly round slice. Place the panettone slice inside the zuccotto mold 15.

Cut a second slice of panettone and make strips about 1.5 inches wide, removing the crust part 16. Use the obtained strips to line the edge of the zuccotto 17, pressing them lightly with your hands to compact everything. Moisten the panettone with the jam 18. Cut 2 more thinner slices, about 0.4 inches thick.

Pour the light custard inside the dome 19 and level with a spoon 20. Place another thinner slice of panettone on top of the cream 21.

Moisten this layer with the jam as well 22 and pour the chocolate cream on top 23. Level with a spoon and use the last cut-out slice of panettone to close the zuccotto 24.

The base should not be moistened. Trim the excess edge with a knife to level well 25. Cover with cling film 26 and let cool in the refrigerator for at least a couple of hours. After the cooling time, invert the zuccotto onto a serving plate 27.

Unmold 28 and garnish your panettone zuccotto with two creams with unsweetened cocoa powder 29 and raspberries 30!

Storage

The panettone zuccotto with two creams can be stored in the fridge for a couple of days, wrapped with cling film.

It can be frozen.

Advice

If you prefer, you can replace the raspberries with other berries and follow the same procedure.

The leftover panettone can be cut into cubes, toasted in the oven, and served on skewers to dip into your favorite creams!

For the translation of some texts, artificial intelligence tools may have been used.