Claro's Zucotto (panettone Cake With Ricotta And Marsala Wine)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 12 -15 slices panettone or 12 -15 slices pandoro (sliced fairly thin)
• 1 cup almond marsala or 1 cup amaretto or 1 cup brandy (may be used)
• 2 lbs whole milk ricotta cheese
• 1/2 cup powdered sugar
• 4 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 6 ounces mini chocolate chips
• 1 container cool whip
• 1/4 cup chopped almonds

Recipe

• 1 line a 1 1/2 quart bowl with plastic wrap and set aside.
• 2 in large bowl with an electric mixer, whip ricotta, powdered sugar, vanilla and cinnamon until creamy.
• 3 stir in chocolate chips and set aside.
• 4 cut panettone slices diagonally and place into bowl setting the tips meeting at the bottom and covering the sides of the bowl, overlapping slightly.
• 5 sprinkle generously with marsala.
• 6 spoon about 1/2 of ricotta mixture into bowl and top with panettone slices.
• 7 sprinkle with more marsala.
• 8 top with rest of ricotta, top with panettone, sprinkle with marsala, pushing firmly with even pressure so that cake compresses and conforms to bowl.
• 9 bring up plastic wrap around sides to seal cake in bowl.
• 10 refrigerate overnight.
• 11 the next day peel back plastic wrap; invert bowl into serving dish.
• 12 frost with cool whip and sprinkle with chopped almonds.