My homemade zuccotto, summer version. The journey of traditional Italian desserts continues. It seems that its name comes from the “zucchetto,” the hat worn by high prelates. A cold dessert without baking, which over time has undergone various modifications, adapting to the needs of different housewives or court chefs.
The liqueur used to soak the sponge cake, the creams used in the filling, and even the topping, some with melted chocolate.
I have always used ricotta and cream, perhaps to give a touch of lightness, perhaps because it is easier to find this milk derivative in my home. If I consume it at home, I soak the sponge cake with alkermes, while if I give it as a gift, I use Strega liqueur. In summer, I add fresh or canned fruit to give it additional freshness.
In this recipe with peaches, a fruit I prefer, it doesn’t lose color and maintains its taste, giving an extra touch of color.
- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 2 Hours
- Portions: 8
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Sponge cake, ricotta, and canned fruit
- 18 oz ricotta
- 1 cup sugar
- 1 cup whipping cream
- 6 sheets gelatin sheets
- 8 peaches, canned (pieces, so 4 peaches. Preservation liquid.)
- sour cherries in syrup (and their syrup.)
- 1 sponge cake (from 4 eggs)
- to taste Strega liqueur
- to taste unsweetened cocoa powder
- 1 tea cup dark chocolate
Useful Tools
A dome-shaped bowl about 8 to 10 inches in diameter. 1 mixing bowl, spatula, a saucepan to heat the cream, a cup for the gelatin.
- Bowls
- Bowls
- Cups
- Spatulas
- Scales
Proceed as indicated below
Zuccotto originates as a semifreddo, and if you change the ingredients, you’ll have a spectacular dessert every time, either summer or winter.
Prepare the sponge cake and slice it when cold.
Soak the gelatin in cold water. Meanwhile, line the bowl and soak with a mixture of Strega liqueur and peach liquid to taste. Also add the cherry syrup. Set aside and…
In a bowl, mix the sifted ricotta, sugar, chopped peaches, and some cherries.
Chop the chocolate into flakes, whip some cream, and add to the mixture.
Heat about ¼ cup of cream and dissolve the gelatin; add to the rest after straining.
Fill your zuccotto and level it. Cover with more slices of sponge cake and soak with the previously made mixture. Let it rest in the fridge overnight. If you want to speed things up, let it rest in the freezer for two hours
Unmold
And simply dust with unsweetened cocoa, which will contrast with the other sweetnesses of the filling.
Some More Tips
A delicious variation to this zuccotto is adding amaretto crumbles. Or hazelnut crumbles on top or toasted almond flakes. A special note can be obtained by sprinkling with sugar and then caramelizing with a torch to create a crust. Serve with a good dry white and it will be a success!
Keep strictly in the fridge
