Zuccotto di Pandoro

Start with putting the ricotta in a sieve for about an hour before you start. Throw out the liquid and wipe down the bowl and mash the ricotta through the sieve.

1. Add and mix together the ricotta and the icing sugar
2. Roughly chop 100gr of the chocolate into the mixture and add the hazelnuts
3. Put the mixture aside
4. Remove the topmost part of the pandoro and cut up 4 slices (about 1cm wide)
5. The smallest slice will need to be kept whole to use at the bottom of a bowl which will be used to prepare the dome
6. Slice the rest of the pieces in half and save the largest piece for the top
7. In a bowl that is at 11.5cm wide place the smallest slice of pandoro and wedge the halves into the slots. If necessary slice some extra pieces and make sure that there are no gaps
8. Put the ricotta cream in the dome and cover with the largest slice
9. Cover with stretch and seal and put in the fridge for 2 hours
10. Take the zuccotto out of the fridge, turn it upside down and brush the surface of the zuccotto with orange juice
11. Place back in the fridge without covering whilst making the toping
12. Place the 140g of chocolate in a bowl and melt bain-marie
13. When the chocolate has melted, take off the heat and add the fresh cream slowly stirring continuously
14. When done drizzle the cream over the zuccotto and even out with a spatula
15. Add a light coating of icing sugar on top (optional)