The EASTER ZUCCOTTO is a creative and even tastier way to present colomba to your friends and family during Easter lunch. It’s a dessert that’s easier to make than to describe, so don’t be put off by the long explanation. I made it filled with ricotta and strawberries and covered with a delicious dark chocolate ganache. Feel free to get creative with the ingredients you prefer.
It’s also a great way to use up colomba, which, as often happens, remains in the pantry after the holiday and we don’t know what to do with. So enough talk—if you want to impress your guests, get to work. You’ll see you’ll make a big impression.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 6 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 10-12 people
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 500 g colomba
- 500 g sheep ricotta
- 250 g cow ricotta
- 150 g powdered sugar
- 100 g water
- 25 g granulated sugar
- 20 g amaretto (liqueur)
- 160 g dark chocolate (60-69%)
- 250 ml heavy cream
YOU’LL NEED FOR THE EASTER ZUCCOTTO
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- 1 Mold
- 2 Bowls
- 1 Sieve
- 1 Saucepan
- 1 Small bowl
EASTER ZUCCOTTO PREPARATION
FILLING
Pass the ricotta through a fine sieve and add the powdered sugar. Whisk carefully by hand until you obtain a smooth cream, cover with plastic wrap and transfer to the fridge for at least 1 hour.
After resting, add the chocolate chips to the ricotta, mix them in and return the mixture to the fridge.
Place the water and granulated sugar in a small saucepan, put it on the heat and let it simmer for 10 minutes. Let it cool, add the amaretto liqueur, stir and set aside.
In the meantime, prepare the colomba that will form the shell of your zuccotto. First remove the top part (the almonds and crust), then slice it horizontally into slices about 3/16 inch (≈0.5 cm) thick.
Line the inside of the zuccotto mold or a bowl with plastic wrap, then begin lining it with the colomba slices, starting from the base and then the sides.Once everything is covered, press well with your hands and brush the slices with the syrup. Make sure to reserve the slices that will close the dessert.
Pour the prepared cream into the lined mold, leaving about 3/8 inch (1 cm) free from the rim. Cut the reserved slices to the right length to create a lid for your zuccotto and press well with your hands to compact everything.
Cover the top of the dessert with plastic wrap as well and place it in the fridge for at least 6 hours. It would be even better if it rested in the fridge overnight.
Pour the cream into a small saucepan and place it over low heat. Be careful — it must not boil.
Meanwhile, finely chop the chocolate and place it in a bowl.
When the cream is hot, remove from the heat, pour it over the chopped chocolate and stir until you obtain a smooth, glossy cream.Let it cool to room temperature and then cover the bowl with plastic wrap and transfer it to the refrigerator for at least 2 hours so it can chill thoroughly.
After resting, take it out of the fridge and let it sit at room temperature for 10 minutes so it softens. Then whip it with a mixer for 5-6 minutes, until it becomes fluffy and lighter in color.
Once the zuccotto has rested and compacted, proceed with the final assembly. To unmold, simply remove the plastic wrap from the top, invert it onto a plate and lift off the mold. Lining the mold with plastic wrap will make this step easy and painless.
Cover the entire zuccotto with the whipped ganache and decorate with fresh fruit as desired.
Transfer the Easter zuccotto to the fridge for at least 1 hour before serving.
