Today I offer you a very delicious dessert, very easy to prepare. A lactose-free whipped cream and peach zuccotto, just use a vegetable cream and that’s it, light, more digestible but very delicious. Few ingredients, plant-based cream, ladyfingers, and peaches for a very delightful dessert.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6 servings
- Cooking methods: No Cook
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall, All seasons
Ingredients
- 2 packets ladyfingers
- 13.5 oz Lactose-free vegetable cream
- 6 peaches (Fresh or canned)
Tools
- 1 Bowl
Preparation for Lactose-Free Whipped Cream and Peach Zuccotto
Let’s see how to prepare the lactose-free whipped cream and peach zuccotto.
Canned peaches are always in my pantry and I decided to make this delicious dessert, but when it’s peach season, it’s best to use fresh ones.
Take a glass bowl if possible and line it with food wrap, open the peaches and pour the syrup into a small bowl, cut 4 peaches into small pieces, and 2 into slices. Whip the cream well until it’s firm. Take the ladyfingers and dip them in the syrup, being careful not to soak them too much, then place them inside the bowl, covering all the walls. At this point, pour some cream, then make a layer of at least an inch of peaches, then another layer of cream, and finally close with a layer of ladyfingers, sealing with the food wrap, pressing slightly. Place in the freezer for at least 1 hour, 1 hour and 30 minutes, then remove the wrap that closes the base, place a serving plate on top, and turn it upside down, lift the bowl and then slowly remove the wrap. Cover the zuccotto with the remaining cream, trying to level it well. If you serve it immediately, decorate with peaches and plate, if you enjoy it after a couple of hours, put it back in the freezer and decorate before serving.
Notes
I used canned peaches, but if you want to use fresh peaches, just use ripe ones, peel them, cut into pieces, add 1-2 tablespoons of sugar, the juice of half a lemon, and let it rest for at least 1 hour, you will use the juice that has formed for soaking.
Store in the refrigerator in a closed container for one day, or put in the freezer in a closed container where it will keep for 2-3 months.
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