Creamy Strawberry Zuccotto is easy to make; prepare it in advance and store it in the freezer for up to 2/3 months. If unexpected guests arrive, take it out and let it sit at room temperature for a couple of hours before serving. The zuccotto with ladyfingers is simple to prepare. You will only need a zuccotto mold or, if you don’t have one, you can use a bowl. I use an 18 cm mold. The strawberry zuccotto features a delicious camy cream that’s easy to make and requires no cooking. I recommend trying the STRAWBERRY AND CREAM ZUCCOTTO, the Tiramisu Zuccotto, and the Coconut and Cocoa Ladyfinger Zuccotto. Now let’s see how to make the strawberry zuccotto, and if you try it, let me know. Barbara

Here are some other delightful recipes I recommend:

Difficulty: Very Easy
Cost: Economic
Rest time: 2 Hours
Preparation time: 15 Minutes
Portions: 8
Cooking methods: No Cooking
Cuisine: Italian

Ingredients to prepare the strawberry zuccotto

9 oz strawberries
2 tbsp sugar
0.85 cup heavy cream
1 cup mascarpone
5 oz sweetened condensed milk
as needed ladyfingers

Tools

Mold for zuccotto

How to prepare strawberry zuccotto

Let’s begin preparing the Strawberry Zuccotto. Wash the strawberries, remove the leaves, and cut them into small pieces.
Place the chopped strawberries in a bowl, add the sugar, and mix well. Let them rest in the refrigerator for a few hours. You can prepare them the night before, so the strawberries have time to rest and create their marinating juice.
Pour the heavy cream into a bowl and whip it with an electric mixer until stiff peaks form.
In another bowl, mix the mascarpone with a fork to achieve a soft cream. Add the condensed milk; I use lactose-free condensed milk as it has a more caramelized flavor than the traditional one. Stir the mascarpone and condensed milk first with a fork and then with an electric mixer until you get a smooth and fluffy mixture.
Fold the whipped cream into the mascarpone mixture with upward movements to avoid deflating the mixture.
Take the strawberries out of the fridge, pour the marinating juice into a bowl, reserve the strawberries, and line the mold with plastic wrap. Dip the ladyfingers in the strawberry marinating juice and arrange them on the bottom of the mold.
Pour part of the camy cream and some strawberries, mix gently with a teaspoon.
Cover with a layer of ladyfingers dipped in the strawberry juice. Cover with more camy cream and strawberries, and then more ladyfingers.
Once you have assembled the whole zuccotto, cover it with plastic wrap and place it in the fridge for 2/3 hours
Serve the Strawberry Zuccotto decorated with dollops of whipped cream