Steps for the Tiramisu Zuccotto

• To make this fabulous Tiramisu Zuccotto, you need to prepare the mascarpone cream in advance. Start with a simple custard. Soak the gelatin sheet in cold water in a small bowl. In a saucepan, bring the cream to a simmer with the vanilla pod or essence. In a bowl, beat the egg yolks with the sugar using a hand whisk, do not overbeat. Take the cream and pour it into the egg mixture, mixing carefully. Then pour everything back into the saucepan and continue to cook, stirring with a spoon until it reaches but does not exceed 180°F-185°F. If you don’t have a thermometer, you know the custard is ready when it coats the spoon. Squeeze out the gelatin and add it to the custard. Mix well and strain with a sieve. Allow to cool at room temperature for 30 minutes in a bowl with plastic wrap in contact, then place in the fridge overnight or about 6 hours. When the cream is well chilled, put it in a bowl and add the well-chilled mascarpone from the fridge. Whip with electric whisks or a stand mixer until you get a fluffy and homogeneous mixture. Place in the fridge to set.

  

• Line the Zuccotto mold with plastic wrap (if you don’t have a mold, you can use a bowl with a rounded bottom). Pour the cold coffee made earlier with the moka pot into a bowl and quickly dip the ladyfingers, then place them on the bottom and sides of the mold. Pour in the mascarpone cream and layer more coffee-soaked ladyfingers and finish with more cream and more soaked ladyfingers. Be sure to leave a bit of cream aside to glaze the Zuccotto. Seal the Zuccotto with plastic wrap and refrigerate to set for a few hours.

  

• Unmold and gently invert the Tiramisu Zuccotto onto a serving plate and glaze with a layer of mascarpone cream, and finally dust with unsweetened cocoa powder. Serve. I hope you enjoy my latest recipe, see you next time, friends.