Zuccotto with canned peaches, an easy-to-make dessert perfect for any occasion and any time of the year.
Delicious cream of whipped cream and mascarpone enclosed in a shell of ladyfingers and lots of pieces of peaches that give a unique flavor to the preparation.
During the summer you can easily use fresh fruit.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 6/8 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Zuccotto with Canned Peaches:
- 2/3 cup sweetened whipping cream
- 8.8 oz mascarpone
- 2 canned peaches
- to taste syrup from canned peaches
- to taste peach juice
- 10.6 oz ladyfingers
- 2/3 cup whipping cream
- 1 canned peach
Tools for Zuccotto with Canned Peaches:
- 1 Mold
- 1 Bowl
- 1 Pastry Bag
Steps for Preparing Zuccotto with Canned Peaches:
Dry two canned peaches well with a cotton cloth or paper towels, then cut them into small cubes.
In a bowl, place the whipping cream and the mascarpone, beat the mixture well with electric whisks for a few minutes, then add the peaches cut into small cubes beforehand and mix them into the mixture with a spatula.
Place the bowl in the refrigerator until using the cream.
In a bowl, place the syrup from the canned peaches and some peach juice and stir well; alternatively, you can also use milk.
Take a zuccotto mold measuring 7-8 inches in diameter or a glass bowl of the same size, and line it well with plastic wrap.
Dip the ladyfingers in the soak and line the mold, starting from the base and then upwards.
Place half of the cream of whipped cream and mascarpone inside the mold, level it well, then make a layer of ladyfingers soaked in the soak and finish with the remaining cream.
Finish with a layer of ladyfingers (always soaked in the soak).
Cover with plastic wrap and place in the freezer for at least 4 hours or overnight.
After the hours have passed, 10 minutes before serving it, take it out of the freezer and let it rest at room temperature still inside the mold so it softens a bit and is easier to cut.
Meanwhile, whip the cream and place it in a pastry syringe.
Flip the zuccotto onto a serving plate and decorate it with the cream and canned peaches.
