Panettone Cassata: the recipe for the no-bake dessert with ricotta and chocolate chips

Step 1

Collect the ricotta, which has been well drained of whey, and the granulated sugar in a bowl1.

step 2

Process the ingredients with electric whisk2.

step 3

Pour in the liquid cream3.

Step 4

Continue beating with a whisk for 5 minutes until the mixture is soft and fluffy4.

Step 5

Add the dark chocolate chips5.

Step 6

Mix with a wooden spoon to incorporate6.

Step 7

Remove the top of the panettone and cut the remaining cake horizontally into slices about 2 cm thick.7.

Step 8

Line a 24 cm diameter cake tin with cling film and place the panettone base on the base8.

Step 9

Cover the edge with the cut slices9.

Step 10

Moisten the soil with a few tablespoons of milk10.

Step 11

Spread the ricotta cream evenly in it11.

Step 12

Cover with the cap and set aside12.

Step 13

Wrap the cake in cling film13and place in the fridge for at least a few hours.

Step 14

When the time is up, turn the dessert out onto a serving plate14.

Step 15

Dust the surface with powdered sugar15.

Step 16

Bring the Panettone Cassata to the table16, cut into slices and serve.

Advice
If you want, you can make the cake even richer and more inviting by decorating the surface, following the original cassata recipe, with marzipan and candied fruits , or you can pour a lemon glaze over it or cover it with dark chocolate .

For a more authentic dessert, we recommend using an artisanal panettone of excellent quality , with or without candied fruit; in case of celiac guests can simply use a