Zuccotto di pandoro (Christmas sponge cake dessert)

To prepare the pandoro sponge cake, start with the filling. If your ricotta is too rich in whey, then drain it in a colander and store it in the refrigerator for about an hour. After the time has passed, change or dry the bowl and strain the ricotta cheese 1. Then add the powdered sugar and mix it in 2. Coarsely chop the dark chocolate 3

and add it to the ricotta 4. After stirring, finish the mixture by grating the orange peel (set the orange aside, because you will need the juice later) 5. Stir one last time 6 and set the filling aside.

Now cut the pandoro cake: eliminate the top slice (the canopy), then cut four slices about 2/5 inch (1 cm) thick 7, setting aside the smallest piece, which will be served whole 8. Divide the two central slices in half 9,

while the last one, the largest of the four, can be cut to obtain a disc: just use a pastry ring with a diameter of 4 1/2 inches (11.5 cm) 10. Take a semi-spherical sponge cake mold, place the smallest slice left whole on the bottom. Then coat the walls of the mold so the tips of the slices cut in half fit together 11. If necessary, you can rearrange them. Pour the ricotta cream inside 12

and level the surface carefully. Then close it with the round slice you cut earlier, 13 press gently to compact everything together 14 and wrap with plastic wrap. Let rest in the refrigerator for 2 hours 15.

After this time has passed, take the pandoro sponge cake out, remove the wrap and turn it upside down carefully on a grill placed on a plate 16. Squeeze and filter the orange juice: only 2 tbsp (30 g) are needed. Brush the surface of the zuccotto 17 then put it back in the refrigerator without covering it 18.

In the meantime, prepare the topping: cut the chocolate and melt it in a bain-marie 19. When it has melted, turn off the heat and add the cream, pouring it little by little and stirring continuously 20. Then take your sponge cake and cover it with the chocolate cream, letting it drip on the plate placed under the grill 21.

Use a spatula to even out the thickness 22 and sprinkle with a little powered sugar, if desider 23: your pandoro sponge cake is ready to be served 24!