Zuccotto: the Tuscan dessert in an exquisite recipe

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Zuccotto: the Tuscan dessert in an exquisite recipe



The zuccotto is a typical Tuscan semifreddo in the shape of a half sphere. With this recipe you will dive into two very sweet layers of ricotta, the first dipped in candied fruit and the other wrapped in the intense flavor of bitter cocoa and chocolate. To create a chocolate variant, try this Zuccotto with ricotta and black cherries, a real delight. Prepare your Zuccotto and bring it to the table to leave guests speechless when, in cutting it, they see the multi-layered and colorful interior!

Ingredients for 6 people

  • FOR THE SPONGE CAKE
  • Eggs: 6
  • Granulated sugar: 180 g
  • 00 flour: 200 g
  • Butter: 20 g
  • FOR THE RICOTTA CREAM
  • Ricotta: 500 g
  • Granulated sugar: 200 g
  • Rum: 20 ml
  • Mixed candied fruit: 80 g
  • Dark chocolate flakes: 80 g
  • Bitter cocoa: 30 g
  • FOR THE BATHROOM
  • Alchermes: 200 ml
  • Water: 100 ml
  • Preparation: 1 hour
  • Cooking: 25 minutes
  • Total: 1 hour, 25 minutes
  • Calories: 100Kcal / 50g
Preparation

1

Recover a planetary mixer and add, in its bowl, the eggs together with the granulated sugar.


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