Antonio Carluccio makes double layered panettone and ricotta pudding on Saturday Kitchen. He made is tasty dessert in Italy after another visit by Two Greedy Italians.

Antonio says: “Zuccotto, a traditional northern Italian dessert, is usually made with plain sponge, but during the festive season it is a wonderful way for using up leftover panettone.”

The ingredients are: 1kg ricotta, 140g caster sugar, 70g candied fruit, finely chopped, 40g flaked almonds, 50g plain chocolate shavings/chips, 1 tbsp cocoa powder, plus extra for dusting, 600g panettone and 175ml Vin Santo or other sweet dessert wine.

To prepare the dessert mix together half of the ricotta and half of the sugar in a bowl until smooth and creamy. Fold in half of the candied fruit, half of the almonds and half of the chocolate chips until well combined.

Mix the remaining ricotta, sugar and the cocoa powder in a separate bowl until smooth and creamy. Stir in the remaining candied fruit, flaked almonds and chocolate chips and set aside.

Line a 15cm diameter pudding basin or a deep bowl with clingfilm, leaving a lot of excess around the edge.

Slice two round discs from the panettone and slice the remaining panettone lengthways into 2.5cm/1in slices.

Line the bowl with the slices of panettone, and, using a pastry brush, brush three-quarters of the Vin Santo onto the bread. Spoon in the chocolate and ricotta mixture, then press one of the panettone discs on top. Drizzle over a little Vin Santo.

Spoon in the remaining ricotta mixture, press the remaining panettone disc on top, then drizzle with the remaining Vin Santo.

Cover the top with the remaining clingfilm, place a weight on top, and chill in the fridge for at least six hours.

To serve, remove the pudding from the fridge, remove the weight and unpeel the clingfilm from the top of the pudding. Invert the pudding onto a plate, carefully remove the bowl and peel off the clingfilm. Dust with cocoa powder.