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The Florentine Zuccotto apparently was invented by Bernardo Buontalenti, the same Buontalenti who invented the ice cream, in honor of Queen Caterina de 'Medici'. It was given the name of "Catherine's helmet" because the first Zuccotto was made using a small helmet as a mold, which came from the Florentine army.
Tuscan Zuccotto, or the Florentine Zuccotto, is a beloved dessert in Florence, with its many layers it will truly conquer and surprise everyone! The original recipe for Zuccotto involves the use of simple ingredients such as sponge cake, ricotta, cocoa, candied cherries or candied fruits, chocolate chips, and Alchermes, an exquisite and aromatic Tuscany liqueur. The most famous part is certainly the Zuccotto ice cream, which is filled with artisan ice cream, but there are also various ways of making the wrapper: as an alternative to sponge cake, you can use ladyfingers.The recipe that I use is the classic one, but you can try to change it by making it with Pandoro or with ice cream. A dessert that speaks of the tradition of Florence and that is perfect to end any meal. Buon Appetito!
Makes 8 portions
Ingredients for the sponge cake:
- 4 large eggs (room temperature)
- 4.94 oz (140 grams) sugar
- 1 pinch of salt
- 4.23 oz (120 grams) cake flour
- 1 teaspoon (4.93 mL) vanilla extract
Ingredients for the syrup:
- 3.4 oz (100 mL) water
- 1.76 oz (50 grams) sugar
- 2 tablespoons (30 mL) Alchermes (Tuscan liqueur)
Ingredients for the filling:
- 12.35 oz (350 grams) ricotta
- 8.34 oz (250 grams) heavy whipping cream
- 4.23 oz (120 grams) powdered sugar
- 1 tablespoon (7.5 grams) unsweetened dark cocoa powder
- 1/4 cup (50 grams) candied cherries
- 1/4 cup (50 grams) chocolate chips
For the Decoration:
- Candied cherries
- Unsweetened dark cocoa powder