Combine the ricotta and confectioners’ sugar in a food processor fitted with the metal blade and process until smooth, about 1 minute. Combine the anisette and
Pour the filling into the prepared bowl and cover with the reserved disk of pan di spagna. Cover with plastic wrap and chill until set, about 6 hours or overnight.
Invert a platter on the mold and invert the zuccotto onto the platter. Remove the bowl and the plastic wrap. Whip the cream and spread it on the outside of the zuccotto, using a metal spatula. Sprinkle with the chopped pistachios.
Refrigerate the zuccotto, loosely covered with plastic wrap, until serving time, no more than 6 or 8 hours later.
© 1990 Nick Malgieri. All rights reserved.