Zuccotto di pandoro con mascarpone, panna e nutella/ Pandoro zuccotto with mascarpone, cream nutella

mascarpone cheese

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs provide a healthier crunch with less sugar

Prepare a sponge cake and let it cool completely.

Cut the sponge cake into thin slices.

Line a bowl with plastic wrap, leaving some overhang.

Arrange the sponge cake slices around the bowl, covering the bottom and sides.

Mix ricotta cheese, mascarpone cheese, and powdered sugar in a bowl until smooth.

Add melted dark chocolate, coffee, rum, and vanilla extract to the cheese mixture and stir until combined.

Pour the cheese mixture into the lined bowl, smoothing the top.

Cover with more sponge cake slices, pressing gently to compact.

Fold the plastic wrap over the top to seal the bowl.

Refrigerate for at least 4 hours, preferably overnight.

Unwrap and invert onto a serving plate.

Dust with cocoa powder and garnish with whipped cream and chopped nuts.

Cooking Techniques

Spice Level:

Allergens