Recipes Ingredients Nuts and Seed Recipes Pistachio Recipes Cherry, Chocolate, and Pistachio Zuccotto Be the first to rate & review! 4 Photos Leftover panettone can be put to great use! Here is my recipe for cherry, chocolate, and pistachio 'zuccotto'. Using ricotta, vin santo, and candied fruits, this is sure to deliver an authentic Italian experience, and even better, there is no cooking involved! Submitted by NazarBlue Updated on August 22, 2022 Save Rate Print Share Close Add Photo 4 4 Prep Time: 30 mins Cook Time: 1 mins Additional Time: 8 hrs Total Time: 8 hrs 31 mins Servings: 10 Yield: 10 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 1 (1 pound) loaf panettone 1 (16 ounce) container ricotta cheese 1 (8.8 ounce) container mascarpone cheese ⅓ cup chopped pistachio nuts ⅓ cup mixed candied fruit ¼ cup white sugar 1 (2 ounce) bar dark chocolate, coarsely chopped ½ (15 ounce) can cherries, syrup reserved 1 cup vin santo (Italian dessert wine), or as needed 3 (1 ounce) squares dark chocolate, broken into pieces Directions Line a large bowl with plastic wrap to make a mold. Slice 1/2 inch off the top and bottom of the panettone. Cut another horizontal slice off the top. Slice remaining panettone vertically; cut each vertical slice in half. Mix ricotta cheese, mascarpone cheese, pistachio nuts, candied fruit, sugar, and dark chocolate together to make the filling. Mix in cherries to create a marbled effect. Lay the top panettone slice in the bottom of the mold. Sprinkle vin santo on top. Arrange vertical halves around the side of the bowl, overlapping slightly if needed. Sprinkle with more vin santo. Spoon 1/2 the ricotta mixture into the center, smoothing into corners using the back of a spoon. Lay second panettone slice on top; sprinkle with vin santo. Add remaining ricotta mixture, again smoothing down with the spoon. Cover with the bottom slice. Drizzle more vin santo and reserved cherry syrup on top. Cover with plastic wrap and place a plate on top. Add bags of beans to press down on zuccotto. Refrigerate until set, 8 hours to overnight. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Invert zuccotto onto a serving plate and peel off plastic wrap. Drizzle melted chocolate over the top. Cook's Note: I used a mix of candied orange, citron, and lime. I Made It Print Nutrition Facts (per serving) 506 Calories 26g Fat 56g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 506 % Daily Value * Total Fat 26g 33% Saturated Fat 10g 50% Cholesterol 48mg 16% Sodium 215mg 9% Total Carbohydrate 56g 20% Dietary Fiber 3g 12% Total Sugars 30g Protein 10g 20% Vitamin C 1mg 1% Calcium 184mg 14% Iron 2mg 8% Potassium 221mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.