- 6
Ingredients
- 2 lbs. Ricotta
- 2/3 cups sugar
- 1 cup candied fruit, chopped
- 1/2 cup slivered almonds
- 1/2 cup mini chocolate chips
- 1 tablespoon cocoa powder
- 1 panettone, cut into 1" thick disc slices
- 175 ml of Amaretto or Kahlua
- cocoa powder for dusting
- 1 pudding basin or bowl about 9" x 5" in diameter
Preparation
Step 1
Mix together half the ricotta with 1/3 cups of the sugar until creamy. Then fold in 1/2 cup of candied fruit, 1/4 cup of slivered almonds and 1/4 cup of chocolate chips until all well amalgamated. Set aside.
Then mix the remaining ricotta with the remaining sugar and cocoa powder until creamy. Then stir in the remaining candied fruit, flaked almonds and chocolate chips. Set aside.
Line the pudding basin or bowl with cling film, leaving quite a bit of excess around the edges. Set aside 2 slices of panettone. With the remaining panettone, line the entire inside of the bowl, placing the top slice of panettone face down in the bowl. Fit each slice as best you can, leaving no open spaces.
With a pastry brush, generously brush about three-quarters of the liqueur on the cake slices (make sure you brush a good amount of liqueur onto the slices, as a lot of it is absorbed by the panettone as it sets overnight.) Fill with the white ricotta mixture, which should half-fill the pudding basin. Take one of the saved panettone discs and place over the top and press gently, then generously brush with the liqueur. Fill with the chocolate ricotta mixture and cover with the other saved panettone disc, then generously brush with the remaining liqueur.
Bring up the overhang of cling film and place a weight on top, eg. a plate with a bag of sugar on it and place in the fridge for at least 6 hours.
Remove from the fridge, take off the weight and the cling film over the top. Turn upside-down onto a plate. Carefully remove the pudding basin and peel off the cling film. Dust all over with lots of sieved cocoa powder and serve.