Best Zuccotto Recipes

ZUCCOTTO

Steps:

• Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.
• Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away.
• In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling.
• Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day.
• Invert the cake onto a platter. Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve.

ZUCCOTTO

Steps:

• Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until skins begin to split, about 10 minutes. Rub warm nuts vigorously with a clean kitchen towel to remove skins. Return to baking sheet; toast until fragrant and golden brown, about 1 minute more. Cool; coarsely chop. Set aside.
• In a small saucepan, combine sugar, water, and liqueur if using. Bring to a boil; stir until sugar has dissolved. Remove from heat; set aside to cool completely. Line a 9-by-5-inch domed metal or glass bowl with plastic wrap.
• Cut rectangular sponge cake into thirds crosswise and lengthwise, making 9 rectangles. Reserve round sponge cake layer to use on top. Cut each rectangle diagonally in half, forming 18 triangles. Brush both sides of each triangle with some syrup. Line inside of bowl with triangle slices, pointed ends facing bottom of bowl, to form a sunburst pattern. Fit slices snugly so bowl is completely lined. Use small pieces of syrup-brushed cake to fill in gaps. Trim the cake top to make it even. Transfer lined bowl to refrigerator.
• Place cream and confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium until stiff, about 3 minutes. Gently fold in reserved nuts, toffee, and raspberries. Remove lined bowl from refrigerator, fill with cream mixture, and cover top with cake round. This will become bottom of zuccotto when unmolded. Cover with plastic wrap; refrigerate 12 hours or overnight.
• Place a wire rack on top of bowl, and invert zuccotto onto rack. Place on a rimmed baking sheet. Remove bowl and plastic wrap. Using a ladle, pour ganache over top of dome, letting excess drip down sides onto rack. Make sure to coat entire surface of the zuccotto. Cut into wedges. Ladle with creme anglaise. Serve immediately, garnishedwith chopped toffee, nuts, and berries.

VANILLA SPONGE CAKE FOR ZUCCOTTO

Steps:

• Preheat the oven to 350 degrees. Butter the bottom and sides of an 11-by-17-inch rimmed baking sheet and a 9-inch-diameter round cake pan. Line the bottom of each pan with parchment paper, and butter again. Flour the pans, and set aside. In a small bowl, sift together the flour and cornstarch; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and 3/4 cup sugar on high until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry the mixer bowl and the whisk attachment.
• Combine the egg whites and salt in the mixer bowl, and beat on medium speed until soft peaks form, about 1 1/2 minutes. With the mixer running, slowly add the remaining 6 tablespoons sugar. Continue beating until stiff and glossy, about 1 minute.
• Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved flour mixture into the egg mixture. Transfer two-thirds of the batter to the baking sheet, and smooth the top with an offset spatula. Transfer remaining batter to the round cake pan; smooth the top with the spatula. Bake until light golden brown and a cake tester inserted into the center comes out clean, about 20 minutes. Transfer the pans to wire racks to cool; turn out the cakes, remove the parchment paper, and wrap in plastic wrap until ready to use.

"ZUCCOTTO" CUPCAKES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line muffin tins with 24 cupcake liners.
• Combine the cake mix, oil, egg whites, and water in a mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes, scraping down the sides of the bowl. Stir in the chopped bittersweet chocolate and scoop the batter into the cupcake liners, filling them two-thirds full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. A toothpick inserted into the center of a cupcake should come out clean. Remove the cupcakes from the pans and cool completely on wire racks.
• Beat 1 cup cold whipping cream on medium-high speed until the cream has thickened, about 1 minute. Add confectioners' sugar and beat until stiff peaks form. Stir in the frozen raspberries, toffee bits, and chopped toasted hazelnuts.
• Remove the centers of the cupcakes using an apple corer or paring knife, cutting out the middles in a funnel shape by holding the knife at a 45-degree angle. Spoon or pipe the filling into the cupcakes. Refrigerate the cupcakes while you prepare the ganache.
• Place the semisweet chocolate pieces in a heat-safe bowl. Bring 1/2 cup heavy cream to a boil. Pour the hot cream over the chocolate; cover the bowl and set aside for 5 minutes. Whisk the chocolate and cream until well combined; allow the ganache to cool until it reaches a spreadable consistency, about 1 hour. Spread a spoonful of ganache evenly over each cupcake. Refrigerate the cupcakes while you prepare the frosting.
• Melt the white chocolate chips in a microwave-safe bowl by heating for 1 minute, stirring after 30 seconds. Allow the white chocolate to cool until almost room temperature but still fluid. Cream the butter and cream cheese together. Blend in the melted white chocolate, vanilla extract, and food coloring (if using). Spread the frosting on the cupcakes. Serve immediately, or refrigerate until serving.

ZUCCOTTO ALLA RICOTTA

Steps:

• Butter a 1 1/2-quart bowl and line it with plastic wrap. Slice a disk from the Pan di Spagna and cut the rest into 2 large wedges. Cut the wedges into thin slices and line the bowl with them. Sprinkle with the Strega. Reserve the disk to cover the filling later on.
• Combine the ricotta and confectioners' sugar in the food processor and process until smooth, about 2 minutes. Combine the Strega and gelatin and allow to soak until the liquid is absorbed, then place over simmering water to melt. Whisk the dissolved gelatin into the ricotta mixture. Whip the cream and fold it into the mixture. Fold in the almonds.
• Pour the filling into the prepared mold and cover with the reserved slice of the Pan di Spagna. Cover with plastic wrap and chill until set, about 6 hours. Invert the Zuccotto on the platter and remove the bowl and plastic wrap.
• For the meringue, combine egg whites and sugar in the bowl of electric mixer and place over a pan of simmering water, whisking constantly, until egg whites are hot and sugar is dissolved. Whip on mixer until cooled and increased in volume.
• Spread meringue on outside of dessert. Pipe on a decoration of remaining meringue with a pastry bag fitted with a medium star tube. Place Zuccotto in 400 degree oven for about 5 minutes to color meringue. Chill before serving.

ZUCCOTTO

Steps:

• Cut cake in slices 1 cm (1/2") thick, cut each slice on the diagonal, making two triangular sections - this is so it will fit into 5 cup round based pudding basin.
• Combine brandy and Maraschino; carefully brush one side of each section of cake with this mixture.
• Place sections of cake unbrushed side against sides of tin, against the inside of.
• pudding bowl which as been lined with a layer of damp muslin; make sure the narrowest end of cake is on the bottom.
• Repeat process until the inside of the bowl is completely lined with cake; alternate crust and non-crust sides of cake to give striped effect; fill the gaps with pieces of moistened cake; trim edges of cake so they are level with top of basin; the left over cake will cover top when filled.
• Place almonds on oven tray, bake in moderate oven 5 minutes or until pale brown; remove from oven, cool.
• Chop almonds and hazelnuts roughly; chop 30g (1oz) chocolate, put aside; melt remaining chocolate in top of double saucepan over hot water.
• Whip together cream and sifted icing sugar until firms peaks form; fold nuts into mixture, divide mixture in half, fold chopped chocolate through one half and melted chocolate through the other.
• Spoon white cream mixture evenly over the entire cake surface, leaving a cavity in the centre of the bowl; spoon chocolate mixture into cavity.
• Moisten remaining cake with left over liqueur, arrange on top to cover surface completely; cover bowl and refrigerate overnight.
• Turn out carefully onto serving plate; if desired, dust top with combined sifted icing sugar and cocoa about one teaspoon of each.

ZUCCOTTO

Steps:

• Spray a 1 1/2-quart bowl lightly with vegetable spray. Line bottom and sides with cake, ensuring a tight fit to completely encase the filling. Sprinkle with liqueur and set aside.
• Whip cream until it holds soft peaks. Separately, beat ricotta and sugar until smooth, about 3 minutes. Fold together whipped cream and ricotta. Fold in half the nuts and candied fruit. Pour half the mixture over the cake. Make a well in the center large enough to hold the remaining cream mixture.
• Thoroughly blend remaining cream mixture with chocolate and cocoa powder, then spoon mixture into the well left in Step 2. Sprinkle remaining nuts on top, cover lightly with plastic wrap and freeze until very firm, at least 6 hours.
• Fifteen minutes before serving, remove from freezer and invert onto a plate. Slice and serve.

ZUCCOTTO

Steps:

• Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles. Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away. In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling. Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day. Invert the cake onto a platter. Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve.

HAZELNUT TOFFEE ZUCCOTTO

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.

CHERRY, CHOCOLATE, AND PISTACHIO ZUCCOTTO

Steps:

• Line a large bowl with plastic wrap to make a mold.
• Slice 1/2 inch off the top and bottom of the panettone. Cut another horizontal slice off the top. Slice remaining panettone vertically; cut each vertical slice in half.
• Mix ricotta cheese, mascarpone cheese, pistachio nuts, candied fruit, sugar, and dark chocolate together to make the filling. Mix in cherries to create a marbled effect.
• Lay the top panettone slice in the bottom of the mold. Sprinkle vin santo on top. Arrange vertical halves around the side of the bowl, overlapping slightly if needed. Sprinkle with more vin santo. Spoon 1/2 the ricotta mixture into the center, smoothing into corners using the back of a spoon. Lay second panettone slice on top; sprinkle with vin santo. Add remaining ricotta mixture, again smoothing down with the spoon. Cover with the bottom slice. Drizzle more vin santo and reserved cherry syrup on top.
• Cover with plastic wrap and place a plate on top. Add bags of beans to press down on zuccotto. Refrigerate until set, 8 hours to overnight.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Invert zuccotto onto a serving plate and peel off plastic wrap. Drizzle melted chocolate over the top.

ZUCCOTTO

Steps:

• Toast the hazelnuts on a baking sheet, in a 350 degree F. oven for 10 minutes. Remove from the oven, and place in a kitchen towel. Rub the nuts inside the towel to remove their skins. Coarsely chop, and set aside.
• Mix together the water, 1/2 cup sugar, and liqueur in a small pot. Bring to a boil, and stir until the sugar is dissolved. Remove from the heat and cool.
• Line a deep bowl that is 9 inch in diameter, and 5 inches deep with plastic wrap. Cut the rectangular sponge cake into 9 squares, and then cut each square in half diagonally, creating 19 pieces of sponge cake in total. Brush both sides of the sponge cake with the liqueur mixture, and fit them together in the lined bowl so the mold is completely lined. If you have any spaces visibles, use spare pieces of the sponge cake moistened with the syrup to fill in the holes. Trim the top edge of the bowl evenly, and place it in the refrigerator while you prepare the filling.
• Place the 2 cups of heavy cream with the icing sugar in a bowl, and beat with an electric mixer until the cream is in stiff peaks. Carefully fold in the hazelnuts, chopped chocolate and raspberries. Remove the mold from the refrigerator, and spoon the filling into the lined mold. Place the round cake on top of the filling, cover everything with plastic wrap, and refrigerate 12 hours.
• Chop the chocolate finely, and place it in a bowl. Cook the cream until bubbly, and then pour it over the chocolate mixture. Let this mixture sit for 5 minutes, and then stir it until it is smooth. Leave sitting at room temperature. It will get thicker as it sits, but you need a mixture that is spreadable, but thick enough to nicely coat the bottom of the mold.
• Remove the plastic wrap, place the cake on a wire rack top side down so the rounded end is on top, and remove the bowl. Place the wire rack over a baking sheet to catch the drips. Using a ladle, spoon the chocolate icing or ganache over the cake coating the entire surface. Decorate with extra hazelnuts and raspberries and serve.

HAZELNUT TOFFEE ZUCCOTTO

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.

ZUCCOTTO

Steps:

• 1. Spray a 1/2-quart Bowl(I use a glass bowl)with non stick spary. Line bowl with plastic wrap, making sure inside of bowl is covered, it should only take 2 sheets laying them across each other and you have plastic wrap hanging over sides of the bowl.
• 2. Cut the Pound Cake in 1/3 inch thick slices then cut each slice diagnolly inhalf. Line the bottom and sides of the bowl with the cake Triangles side by side touching.It maybe a snug fit for what you get in there. Brush some Brandy over Cake Triangles in the bowl. Reserve extra cake Traingles.
• 3. Stir bittersweet Chocolate in Large Metal Bowl set over a saucepan of simmering water until melted. Allow Chocolate to cool slightly. While Chocolate cools, Using a electric mixer, Beat 1 Cup of Cream in another bowl until thick and fluffy.
• 4. Fold 1/4 of whipped cream into the Chocolate, then fold in half of the remaining whipped cream into the choclate mixture, now fold in the rest of the remaing whipped cream.
• 5. Spread the chocolate Cream over the cake in the bowl making sure to cover completely and creating a well in the center of the mixture. Cover and Refrigerate if not assembling cake right away.
• 6. In a Large bowl add remaining 1 cup of Cream and Almond extract, Using a electric mixer beat on medium speed and gradually add powdered Sugar. Beat until firm peak forms. Fold in nuts and spoon Cream Mixture into the Well.
• 7. Brush the remaining Triangel cake slices with Brandy and arrange them Brandy side down making sure all the filling is completely covered and trimming to fit. Fold plastic wrap that is hanging over the sides of the bowl over the cake covering it completely and Refrigerate atleast 3 hours and up to 1 day.
• 8. When you remove the cake from the Refrigerator uncover and invert cake onto a platter. Remove the bowl and plastic wrap. Sift cocoa powder over and serve. Make sure to cover with plastic wrap and store remaining Cake in the Refrigerator.
• 9. Yummmm...Enjoy!!!

ZUCCOTTO CRUNCH

Steps:

• Line two medium soup bowls with plastic wrap, wrapping up and over the edge of the bowl. Line inside of bowl with slices of chocolate loaf.
• Spoon custard into bottom of bowl. Cut 4 chocolates in half and place on top of custard until roughly covered. Layer gelato on top of chocolate until covered. Place Loacker® Cocoa & Milk biscuits on top of ice cream. Layer remaining custard on top of biscuits. Put remaining pieces of chocolate loaf on top.
• Cover bowl and gently press down. Put in freezer for at least three hours. Once frozen, pull zuccotto out of bowl and place on a plate.
• Top with honey, crushed chocolate and powdered sugar. Serve immediately