Claro's Zucotto (Panettone Cake with Ricotta and Marsala Wine)

• 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
• 12 cup powdered sugar
• 4 teaspoons vanilla extract
• 12 teaspoon ground cinnamon
• 6 ounces mini chocolate chips
• 1 container Cool Whip
• 14 cup chopped almonds

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.

panettone, almond marsala, milk ricotta cheese, powdered sugar, vanilla, ground cinnamon, chocolate chips, almonds

Taken from www.food.com/recipe/claros-zucotto-panettone-cake-with-ricotta-and-marsala-wine-32413 (may not work)