Zuccotto Delicato


One small or 1/2 of a large Panettone
1/2 cup coffee liqueur
5 tbsp. water
2 cups pastry cream
1 1/2 cups whipped cream
2 tbsp. confectioner’s sugar
Chocolate bits

How to make the Zuccotto Delicato:

Line a deep, square, or rectangular quart bowl with waxed paper. Cut the Panettone into thin slices and line the mold with some of the pieces. Mix 2/3 of the liqueur and the water and brush the slices in the mold with the liquid. Add the remaining liqueur to the pastry cream along with half the whipped cream. Blend well and cover the Panettone in the mold with some of the creams.

Remove the crust from the remaining Panettone slices and put a layer of slices atop the cream. Brush with the liqueur/water mixture, add more cream and repeat the process until all the cream and pieces have been used. The top layer of Panettone should not be moistened.

Cover with a lid or dish and chill the Zuccotto in the refrigerator for several hours. To serve, blend the sugar with the remaining whipped cream. Turn out the Zuccotto onto a serving dish, spread the cream over the surface, and decorate with chocolate bits.

Serves 6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.