Preparation 30 min
- In a large bowl, combine the ricotta, sugar, chocolate chips, lemon zest, and vanilla extract.
- Set aside in the refrigerator.
- In a bowl, combine the espresso, sugar, and Marsala until the sugar is completely dissolved.
- Line an 8-inch diameter, 2 l capacity bowl with several layers of plastic wrap, ensuring there is overhang over the edge of the bowl.
- Cut the Stefano panettone, from the top to bottom, into ½-inch slices.
- Line the bowl with some of the panettone slices, making sure they overlap slightly.
- With a pastry brush, lightly brush the panettone slices lining the bowl with some of the espresso syrup.
- Pour half the ricotta mixture into the bowl lined with panettone slices. Cover the ricotta mixture with more slices of panettone and press gently. Drizzle with more of the espresso syrup.
- Pour in the remaining ricotta mixture and cover with the last slices of panettone. Drizzle with the remaining espresso syrup.
- Cover the last layer of panettone with the overhanging plastic wrap. Place a heavy plate on top of the bowl and refrigerate overnight.
- When ready to unmold, remove the plate and peel off the overhanging plastic wrap. Invert the zuccotto unto a cake stand and carefully remove the bowl. Remove the plastic wrap. Sprinkle with cocoa powder, slice, and serve.