Recipes \ Italian dessert Zuccotto

Italian dessert Zuccotto

Italian dessert Zuccotto
For the cream

cream – 250 ml, sugar (sand) – 70 g coconut flakes – 100 g ricotta – 500 g, kiwi – 5 PCs, sugar – 70 g,

For impregnation

coconut liqueur,

For the test

sugar – 125 g flour – 125 g egg – 5 PCs., cocoa 2 tbsp, vinilin – 1 packet
Step 1

In order to spread the walls of the mould for zuccotto, you need a cake or other pastries. Pasta biscotto to separate the whites from the yolks. Beat the yolks with sugar and vanilla, add flour. Beat the whites until stable peaks, adding a pinch of salt that will facilitate and accelerate the mixing. In the yolk mass beaten egg whites to mix. In the finished dough add the cocoa.

Step 2

Baking sheet covered with parchment paper, well coated with butter. Pour onto the middle of the dough with a spatula and stretch it to the edges. It is perfectly stretched. It is important that the thickness of the dough was uniform across the whole pan, and not refined to the edges. Bake at 180°C for about 20 minutes. Ready cake will be a little more than 1 cm thick. Cool.

Step 3

For the cream whip the cream with a mixer until thick. Add in whipped cream powdered sugar, stir with a wooden spoon from the bottom up, and not in a circle. Ricotta put under the yoke, so she "gave" all the liquid, then RUB through a sieve. Mix ricotta with sugar and grated coconut. To connect with cream. Kiwi cut into cubes. Add them to the cream.

Step 4

Slice cooled cake into pieces so that you can cover the form, leaving no gaps. Soak the sponge cake with the liqueur.

Step 5

Pour the cream on top in shape for a biscuit and flatten. Cover with the remaining slices of sponge cake, leaving no gaps.

Step 6

Refrigerate not less than 2 hours, preferably overnight. Turn the finished dessert on a dish and decorate to taste.
Cooking time
1 h
ovo-lacto vegetarian
Italian dessert Zuccotto
Italian dessert Zuccotto
Italian dessert Zuccotto