Ingredients
PANETTONE
1
RICOTTA
500 gramsTO FINISHq.b.LATTÉ40 gramsFAST SUGAR80 gramsBITTER CHOCOLATE CHIPS200ml
FRESH CREAMq.b.Panettone cassata is a dessert without cooking that combines, in a single bite, all the flavor and softness of one of the most representative desserts of the Christmas season with the typical ingredients of the famous Sicilian cassata: ricotta and dark chocolate chips.
Ideal to bring to the table on New Year’s Eve, for the New Year’s Eve buffet< /span> a> and the chocolate drops, and finally pour everything into a 24 cm diameter mold, lined with slices of panettone cut to size. At this point you just have to place the reserved layer of risen dough on the filling and then let the preparation harden in the refrigerator, wrapped in transparent film, for at least a couple of hours. Liquid cream, can be done in a few simple steps. in a matter of minutes. Simply mix the ricotta, well drained from the whey, with the granulated sugar with electric whisks, then incorporate the idea of recycling or once the holidays are over, as an original and alternative.
The result will be a soft and delicious cake, which is sprinkled with a light layer of icing sugar and served along with other delicacies of the time, at the end of the meal or for a special snack in the company of guests.
Those who prefer it can comfortably prepare the cassata panettone a day in advance, so that the flavors mix as best as possible. possible, or you can substitute the panettone for the pandoro and then proceed according to our instructions. We wet the base of the dessert with a drop of cold milk but, if you like it, you can opt for an orange syrup or an alcoholic rum.
Discover how to prepare panettone cassata following the step-by-step procedure and tips. If you liked this recipe, also try the stuffed panettone and the dolor perdu panettone< a i= 4>, or try other irresistible Christmas cakes.
How to prepare panettone cassata
Step 1
Collect the well-drained ricotta and granulated sugar in a bowl.
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.
Step 2
Work the ingredients with electric mixers.
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Step 3
Pour in the liquid cream
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.
Step 4
Continue beating with the mixer for 5 minutes or until the mixture is light and fluffy.
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Step 5
Add the dark chocolate chips
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Step 6
Mix with a wooden spoon to incorporate them.
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Step 7
Remove the top of the panettone and cut the rest of the cake horizontally into slices approximately 2 cm thick.
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Step 8
Line a 24 cm diameter cake pan with a sheet of transparent film and place the panettone base on the bottom.
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Step 9
Cover the edges with the slices, cut to size.
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Step 10
Moisten the base with a few tablespoons of milk.
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Step 11
Distribute the ricotta cream evenly inside.
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Step 12
Cover with the lid kept aside.
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Step 13
Wrap the cake in transparent film
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and place at least a couple of pieces in the refrigerator. hours.
Step 14
Once the time has passed, we pour the dessert onto a plate to serve.
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Step 15
Sprinkle the surface with icing sugar.
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Step 16
Take the panettone cassata to the table.
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, cut it into slices and serve.
Tip
If you wish, you can make the cake even more delicious and attractive by covering the surface, according to the original cassata recipe, with marzipan and candied fruit, or you can add a glaze lemon or dark chocolate.
For a more genuine dessert, we suggest using an excellent quality artisanal panettone, with or without candied fruit, while, in case of celiac guests, simply get a gluten-free one.
You can choose a ricotta made with sheep’s or cow’s milk, as long as it is very dry, or you can opt for one without lactose, also suitable for intolerant people.
storage
Panettone cassata can be kept in the refrigerator, wrapped in a sheet of plastic wrap, for 2-3 days maximum.
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