Hello friends, today I suggest this delicious strawberry and pistachio zuccotto — very tasty and colorful, perfect for any occasion. I adore the pistachio-and-strawberry combination; I’m sure you’ll fall for it at the first bite. These are very simple mousses prepared in just a few steps. Below you will find the recipe…
- Difficulty: Easy
- Cost: Low cost
- Cuisine: Italian
Ingredients for the strawberry and pistachio zuccotto
- 2/3 cup mascarpone
- 2/3 cup sweetened liquid cream (Hopla-style)
- 3 tbsp pistachio spread
- 1 sheet gelatin sheet
- 1 cup strawberries
- 2/3 cup mascarpone
- 1/3 cup sweetened liquid cream (Hopla-style)
- 2.5 tbsp powdered sugar
- 1 sheet gelatin sheet
- 1 package ladyfingers
- Milk for soaking
- 2/3 cup whipped cream
- 1 strawberry
- chopped pistachios
Tools
- Bowls
- Electric beaters
- Blender
- 1 Mold Zuccotto mold
Steps for the strawberry and pistachio zuccotto
Before assembling the zuccotto, prepare the two mousses in advance. In a small bowl place the gelatin sheet with a little water and let it soften for 10 minutes. Heat a small amount of cream, add the squeezed gelatin sheet and stir well until dissolved. In a bowl using electric beaters, whip the mascarpone with the very cold cream straight from the fridge until you obtain a fluffy mixture. Add the dissolved gelatin and the pistachio spread to the cream and continue whipping thoroughly. Place in the refrigerator to set.
Wash and cut the strawberries into pieces and put them in a blender to reduce them to a purée. Then strain through a sieve and set aside. In a small bowl place the gelatin sheet with a little water and let it soak for 10 minutes. Heat a small amount of cream, add the squeezed gelatin sheet and stir well to dissolve.
Let it cool slightly. In a large bowl whip the mascarpone, powdered sugar and the very cold cream from the fridge with electric beaters; when the mixture is fluffy, add the now-cooled dissolved gelatin and continue whipping. Take the strawberry purée and fold it into the mixture gently from the bottom up so as not to deflate it. When ready, refrigerate to set for 30 minutes.
Line a 7 in (18 cm) zuccotto mold with plastic wrap (if you don’t have a mold you can use a bowl with a rounded bottom). Pour the milk into a bowl and quickly dip the ladyfingers, then place them on the bottom and along the sides of the mold. Pour the strawberry mousse first and then the pistachio mousse (or vice versa). Finish with additional soaked ladyfingers, seal the zuccotto with plastic wrap and place in the refrigerator to firm for 6 hours (or in the freezer for 2 hours). After the resting time, remove from the mold and carefully invert the zuccotto onto a serving plate. Decorate the surface with whipped cream, chopped pistachios and a strawberry on top, cut into 3 parts.
And here it is, ready to enjoy. If you prefer, you can place it back in the fridge for another 30 minutes before serving. I hope you like this latest recipe of mine — see you next time, friends.
STORAGE, TIPS AND NOTES
The zuccotto can be made in advance and kept in the freezer for a few days (but without the whipped cream decoration). On the day you plan to serve it, simply remove the zuccotto from the freezer and leave it at room temperature for about an hour or in the fridge for a few hours, then finish by decorating with whipped cream.
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