Line a deep, square or rectangular quart bowl with waxed paper. Cut the
Panettone in thin slices and line the mold with some of the slices. Mix
2/3 of the liqueur and the water and brush the slices in the mold with the
liquid. Add the remaining liqueur to the pastry cream along with half the
whipped cream. Blend well and cover the Panettone in the mold with some of
the cream.
Remove the crust from the remaining Panettone slices and put a layer of slices atop the cream. Brush with
the liqueur/water mixture, add more cream and repeat the process until
all the cream and slices have been used. The top layer of Panettone should not be moistened.
Cover with a lid or dish and chill the Zuccotto
in the refrigerator for several hours. To serve, blend the sugar with the
remaining whipped cream. Turn out the Zuccotto onto a serving dish, spread
the cream over the surface and decorate with chocolate bits.
Serves 6
