Easy Italian Christmas no bake cake everyone will love!

Cut the panettone into four slices.

Remove the wrapper from the panettone.

Place the panettone slices in a glass pan.

Open the slices with your hands to fill the pan.

In a bowl, add 32 oz of ricotta cheese.

Grate half of the organic lemon peel into the ricotta cheese.

Add about half of a package of mini chocolate chips to the ricotta.

Add almost 1 cup of sugar to the mixture.

Fold the ingredients together until combined, without whisking or whipping.

In a small boiling pot, add 2 cups of water, 1/3 cup of sugar, a pinch of honey, and a touch of vanilla extract.

Add the remaining lemon peel to the boiling mixture.

Bring the mixture to a boil, then turn off the heat.

Wet the panettone slices with the syrup to keep them moist.

Fill the pan with the ricotta mixture to the brim.

Spread the ricotta mixture evenly in the pan.

Wet the top of the ricotta mixture with the lemon vanilla syrup.

Place the top layer of panettone over the ricotta mixture.

Press the layers together gently.

Let the cake set in the fridge for about 20 minutes.

Flip the cake onto a tray or plate using a cake stamp.

Remove the plastic wrap from the cake.

Dust the top of the cake with powdered sugar.

Garnish with maraschino cherries for presentation.

Cut the cake into slices to serve.

Equipment Needed

Spice Level:

Dietary

Allergens