The nougat zuccotto is the Christmas version of the typical Florentine dessert, made with mascarpone and nougat. Legend has it that the zuccotto is the first semi-frozen dessert in the history of Italian cuisine, a dome of sponge cake filled with soft ricotta and chocolate. The delicious version I present to you instead is based on mascarpone and white nougat. If you love desserts with nougat, I recommend trying the nougat parfait, a delicious semi-frozen dessert. Naturally, the recipe also includes a gluten-free and lactose-free version.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 1 Hour
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 3 eggs
- 1/2 cup sugar
- 2/3 cup all-purpose flour
- 2 1/2 tbsp potato starch
- 1 pinch salt
- 1 vanilla pod
- 1 cup cup mascarpone
- 1 cup whipping cream
- 2 tbsp sugar
- 1 vanilla pod
- 3 1/2 oz white nougat (crumbly)
- 3/4 cup coffee
- 1/2 cup water
Tools
- 1 Stand mixer
- 1 Baking tray
- 1 Bowl
- 1 Mold
Steps
Beat the eggs in a stand mixer or with an electric beater together with the sugar, salt, and aromas.
After 15 minutes, gently fold in the flour sifted with the potato starch little by little using a spatula in a bottom-to-top motion.
Spread the mixture on a 12×16 inch tray lined with parchment paper.
Pour the mixture into the tray.
Bake in a preheated static oven at 350°F for 10-15 minutes, do the toothpick test.
Unmold the sponge cake while still hot and let cool on a wire rack for cakes.Chop the nougat coarsely with a knife or blend it.
Split the vanilla pod in half and collect the seeds.
Add them to the mascarpone with the sugar.
Mix with electric beaters.
Gradually add the cream and whip.
When the mixture is fluffy, add the nougat and blend using a spatula.Line a bowl or the zuccotto mold (8.5 inches) with plastic wrap.
Cut slices of the sponge cake and lay them in the bowl.
Soak with the coffee and water.
Pour half of the nougat cream.
Cut more slices of the sponge cake and cover the cream.
Soak again with the coffee.
Cover with plastic wrap and place in the freezer for at least 6 hours.
Unmold gently onto a plate.
Decorate with cocoa.Leave at room temperature for 20-30 minutes and serve at 39°F-46°F.
ATTENTION: consult the Associazione Italiana Celiachia handbook and read the ingredients carefully to ensure they are gluten-free.
Advice
Stores in the freezer for 1 month at 0°F.
The serving temperature is between 39°F and 46°F.
FAQ (Frequently Asked Questions)
Can I make the nougat zuccotto lactose-free and gluten-free?
Yes, you can use lactose-free or completely plant-based products in the same quantities as in the recipe.
For gluten-free, make sure the ingredients comply with the Associazione Italiana Celiachia handbook. Here is the gluten-free sponge cake recipe.
