Best Hazelnut Zuccotto Recipes
HAZELNUT TOFFEE ZUCCOTTO
As a grandmother and great-grandmother, I've always enjoyed cooking and creating recipes. In our home, we love to make Italian food because it's our favorite type of cuisine. Zuccotto, which means "little pumpkin" in Italian, is a traditional Italian dessert.-Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Line a 1-1/2-qt. bowl with plastic wrap; set aside. Cut pound cake into 1/4-in. slices; set aside six slices for the top. Line bottom and sides of prepared bowl with remaining cake, trimming slices to fit snugly. Brush cake in bowl with some Kahlua., In a small bowl, beat cream cheese, confectioners' sugar, espresso powder and vanilla until blended. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Fold in chopped candy bars and hazelnuts. Spoon over cake., Brush one side of reserved cake slices with remaining Kahlua; place brushed sides down over the filling, trimming slices to fit. Refrigerate, covered, 5 hours or overnight., To serve, unmold onto a serving plate. Remove bowl and plastic wrap; dust cake with cocoa and additional confectioners' sugar. Cut into wedges.
Nutrition Facts : Calories 409 calories, Fat 26g fat (14g saturated fat), Cholesterol 97mg cholesterol, Sodium 222mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
HAZELNUT TOFFEE ZUCCOTTO
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Cakes
Number Of Ingredients 10
Steps:
- Line a 1-1/2-qt. bowl with plastic wrap; set aside. Cut pound cake into 1/4-in. slices; set aside six slices for the top. Line bottom and sides of prepared bowl with remaining cake, trimming slices to fit snugly. Brush cake in bowl with some Kahlua. In a small bowl, beat cream cheese, confectioners' sugar, espresso powder and vanilla until blended. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Fold in chopped candy bars and hazelnuts. Spoon over cake.
- Brush one side of reserved cake slices with remaining Kahlua; place brushed sides down over the filling, trimming slices to fit. Refrigerate, covered, 5 hours or overnight. To serve, unmold onto a serving plate. Remove bowl and plastic wrap; dust cake with cocoa and additional confectioners' sugar. Cut into wedges.
HAZELNUT ZUCCOTTO
Steps:
- FOR PRALINE: Line baking sheet with aluminum foil. Lightly oil foil. Stir sugar and 3 tablespoons water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil until mixture turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Add hazelnuts and stir to coat. Pour mixture out onto foil and cool completely. Break hazelnut praline into pieces and finely grind in food processor. FOR FILLINGS: Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool to lukewarm. Using electric mixer, beat cream in large bowl until soft peaks form. Add sugar and Grand Marnier and beat until peaks form. Transfer half of whipped cream to another large bowl. Fold hazelnut praline into 1 bowl of whipped cream. Fold chocolate into remaining bowl of whipped cream (some chocolate will harden into small bits). Line 2 1/2-quart bowl with 2 layers of plastic, leaving 5-inch overhang. Line bottom and sides of bowl with about half of ladyfingers, overlapping slightly. Spoon chocolate whipped cream mixture into ladyfinger-lined bowl and spread to cover sides evenly. Fill with hazelnut-praline whipped cream. Top with enough remaining ladyfingers to cover, about 1 package. Fold in overhang to cover ladyfingers, pressing down. Refrigerate overnight. Unfold plastic from over ladyfingers at top of bowl. Place serving plate over zuccotto and invert onto plate. Carefully remove bowl, then plastic from zuccotto. Sift cocoa powder over, if desired. Cut into wedges and serve.
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