The Zuccotto with swirls is a calorie bomb, I must admit, but it’s such a delicious dessert that it makes you forget all the problems of the week so you can relax on the couch over the weekend. Jot down all the necessary ingredients and run to the supermarket because this dessert deserves to be tasted. The recipe is very simple, few steps, few bowls to dirty, and therefore approved to be prepared again and again.
The original recipe is from my fellow food blogger Sweet creations and more tatam on her YouTube channel you will find the video recipe, which is the one that intrigued me to the point of going out for shopping.
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 7 Hours
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: No bake
- Cuisine: Italian
- Energy 506.23 (Kcal)
- Carbohydrates 53.14 (g) of which sugars 31.06 (g)
- Proteins 6.28 (g)
- Fat 31.34 (g) of which saturated 10.38 (g)of which unsaturated 1.75 (g)
- Fibers 2.28 (g)
- Sodium 210.07 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a 9-inch Zuccotto with swirls
- 1 package snack cakes, cocoa-filled, store-bought (in my case, swirls)
- 7 oz Mascarpone
- 1 cup heavy whipping cream
- 4 tablespoons Nutella® (or hazelnut spread)
- 7 oz Cookies (or puffed rice)
- 3 tablespoons Chocolate (melted)
Tools
- Electric whisk
- Refrigerator
- 1 Bowl
- 1 Spoon
- 1 Spatula
- 1 Cutting board
- 1 Knife
- 1 Plastic bag
- 1 Rolling pin
- 1 Mold
Preparation for a 9-inch Zuccotto with swirls
As I was saying, the Zuccotto with swirls recipe is very simple to prepare, requiring few steps, few ingredients, and few tools.
Let’s start by whipping the cream until nice and fluffy. In another bowl, mix the mascarpone with the four tablespoons of Nutella. Now move on to cutting the swirls in half, or if you’ve bought the hazelnut roll, slice it. Do not cut them too thin or they might crumble while slicing. Take a glass bowl and line the inside with plastic wrap. Position the swirls to form the edge of our Zuccotto.
With the help of a spatula, combine the whipped cream with the mascarpone, and then pour our cream into the bowl, leveling everything well.
Then take the dry cookies, seal them in a freezer bag, and crush them with a rolling pin. Do not reduce them to flour but into large chunks; if you are worried about using too much force, you can break them with your hands.
Once crumbled, work them with the melted chocolate. This mixture of cookies and chocolate will close our zuccotto, so pour it over the cream. Now take some plastic wrap and seal the glass bowl. Let the zuccotto with swirls rest in the refrigerator for at least 7 hours.
Once this time has passed, we will remove the plastic wrap from the base of the zuccotto, take a plate, and place it on the base, turning it decisively. Remove the glass bowl, take off the plastic wrap from the edges of our zuccotto, and the dessert is ready to be served.
Enjoy your meal!!!
Storage:
You can keep the zuccotto with swirls in the refrigerator for up to two days, as the mascarpone and cream are not cooked and do not keep intact for a long time.
Variants:
In the recipe from Sweet creations and more tatam, the cream was plant-based and the Nutella amount was much more abundant. In the middle, a layer of Nutella was inserted, which I thought was too much, so I skipped this step.
