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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
1
Recover a planetary mixer and add, in its bowl, the eggs together with the granulated sugar.
The post continues on our Blog: Zuccotto: the Tuscan dessert in an exquisite recipe
What do you think about it? Feel free to reply below!
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
1
Recover a planetary mixer and add, in its bowl, the eggs together with the granulated sugar.
The post continues on our Blog: Zuccotto: the Tuscan dessert in an exquisite recipe
What do you think about it? Feel free to reply below!
