Zuccotto with pavesini and nutella, requires no baking and can be stored in the freezer and served as a semifreddo zuccotto. The Nutella zuccotto is perfect for any occasion, even the most special ones, such as birthdays or anniversaries. To achieve this cream that does not freeze but remains very similar to ice cream, condensed milk is used. I often use lactose-free condensed milk; it has an amber color and a caramel flavor, unlike the much lighter traditional one, of course, you can use the traditional kind. I also used cocoa pavesini, but traditional ones also work well. I used this mold HERE if you want it bigger, just double the filling cream doses and completely cover the mold with the pavesini that will be needed. Now let’s see how to make the zuccotto with pavesini and nutella, and if you try it, let me know. Barbara

I recommend trying also:

Difficulty: Very easy
Cost: Very economical
Rest time: 8 Hours
Preparation time: 15 Minutes
Portions: 8
Cooking methods: No baking
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare Zuccotto with pavesini and nutella

to taste pavesini
1 cup cups whipping cream
5 oz oz condensed milk
3 tablespoons Nutella®
to taste coffee

Tools

Molds
Electric whisks

How to prepare Zuccotto with pavesini and nutella

Let’s start preparing the Zuccotto with pavesini and nutella, first prepare the coffee, it should be cold when soaking the pavesini, once ready, pour it into a deep dish. Line the zuccotto mold with plastic wrap so you can easily remove it when turning it onto the serving plate. Pour the cream into a bowl and slightly whip it with the electric whisks,
add the condensed milk and continue
continue to whip until you get a smooth, thick, and well-whipped cream.
Take the pavesini and dip them in the cold coffee and
completely line the zuccotto mold, if necessary break the pavesini to cover any gaps.
Pour half of the cream,
the Nutella that you will swirl with the cream using a fork.
Cover the cream with a layer of pavesini
and add the remaining cream and spread it
Cover everything with the pavesini trying to close any gaps with pieces of pavesini.
Close the zuccotto with plastic wrap and place in the freezer for at least 4 hours or in the refrigerator for 8 hours so the cream will become more firm and compact.
After resting in the refrigerator, take the Zuccotto with pavesini and nutella, remove the wrap from the base and turn it onto the serving plate, remove the mold and wrap and cut it into slices.