Best 4 Zuccotto Alla Ricotta Recipes

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Zuccotto alla Ricotta, a delectable Italian dessert, boasts a rich history dating back to the Renaissance. It is believed to have originated in Florence, where it was served as a celebratory dish during special occasions. This unique cake is characterized by its distinctive dome shape, often adorned with intricate decorations, and a luscious filling made from a combination of ricotta cheese, sugar, and various flavorings. While the traditional recipe calls for a sponge cake base, modern variations may incorporate ladyfingers or other types of cookies. Zuccotto alla Ricotta gained popularity beyond Italy's borders and can now be found in many parts of the world, each with its own interpretation of this classic dessert. This article provides two enticing recipes for Zuccotto alla Ricotta: one following the traditional method using a sponge cake base, and the other offering a simplified version using ladyfingers. Both recipes provide step-by-step instructions, ingredient lists, and helpful tips to ensure success in recreating this delightful Italian dessert.

Let's cook with our recipes!

ZUCCOTTO: A CREAMY ITALIAN DESSERT CAKE



Zuccotto: a Creamy Italian Dessert Cake image

A creamy Italian dessert cake shaped like a pumpkin.

Provided by adapted by Christina Conte

Categories     Desserts

Time 49m

Number Of Ingredients 13

4 egg yolks (organic)
100 g (3.5 oz) sugar
2 Tbsp (30g) flour
500 ml (17 oz) milk
1 tsp vanilla
1 layer of Victoria sponge baked in a 9" tin (or a pound cake cut into 1/2" slices)
2 oz (60 ml) plus 1 Tbsp your choice of liqueur (but Grand Marnier or Cointreau is necessary for the custard part of the recipe)
4 oz (113 g) semisweet (good quality) chocolate, broken into pieces
2 ounces (57 g) grated dark chocolate
18 oz (530 ml) heavy/whipping cream (10 oz for the filling and 8 oz to decorate)
4 tsp (divided into 2 parts) instant espresso-coffee powder
1 recipe of Italian pastry cream (below)
more grated chocolate or chocolate curls for decoration

Steps:

  • Line a 2 1/2 quart bowl with plastic wrap. Have it much larger than you need to cover the top later.
  • Cut the sponge cake in half. I love this inexpensive tool.
  • Place one slice in the bottom of the bowl. If you're using a loaf cake, cut slices and then triangles and fill the bowl like a jigsaw puzzle to cover every spot, so that the entire bowl is covered.
  • Slice a few pieces of the other half of the cake into strips.
  • Use the strips to line around the cake in the bowl. This only takes a few minutes, and its very easy!
  • Sprinkle the cake with your choice of liqueur. I used Kahlua this time.
  • In a medium sized pot (off the heat), stir the egg yolks and sugar together briskly with a wooden spoon.
  • Add the flour a little at a time and incorporate into the mixture.
  • Heat the milk to boiling and add the vanilla. Begin adding the hot milk to the mixture a little at a time, mixing well in between additions. Do not add too much at once or the eggs may curdle.
  • Continue adding the hot milk and stirring continuously with a wooden spoon.
  • Once all the milk has been added, put the pot onto medium heat and continue to stir.
  • When the mixture comes to a boil, let it cook for 3 or 4 minutes then remove from the heat. Keep stirring as it cools so that it doesn't form a skin.
  • Melt the chocolate in the microwave, or in a bowl over some hot water.
  • Set aside.
  • In a medium sized bowl, beat 10 oz (300 ml) heavy whipping cream with the instant coffee powder until stiff peaks form; set aside.
  • To the cooled pastry cream, add 1 Tbsp of Grand Marnier, the 2 oz (57 g) of grated chocolate and the whipped coffee cream. Fold mixture until completely combined.
  • Spread 2/3 of the mixture into the cake-lined bowl almost reaching the top, but not completely. Leave a hollow in the middle and don't worry if it doesn't look perfect, it will be fine in the end.
  • Add the melted chocolate to the remaining cream.
  • Mix well until the color is uniform, then fill the center of the zuccotto.
  • Take pieces of the remaining cake and close up the bottom of the zuccotto.
  • Sprinkle with more of your chosen liqueur, then seal with plastic wrap and refrigerate for at least 6 hours, but I like to leave it overnight.
  • Beat the remaining 8 oz of heavy whipping cream, with the other 2 teaspoons of coffee powder and 2 tablespoonfuls of sugar until stiff peaks form.
  • When ready to decorate, remove top plastic wrap and place a FLAT (must be completely flat!) plate or cake stand on top of the zuccotto and invert. Remove the bowl.
  • Ta dah! This is my favorite part! Have cracks? Doesn't matter, it's still going to turn out perfectly.
  • Spread the coffee-flavored whipped cream all over the zuccotto.
  • Make swirls or peaks in the cream, whichever way you like, but it doesn't have to be fancy. Sprinkle with chocolate shavings, curls or more grated chocolate.
  • It's best to refrigerate the cake for an hour or so. However, you can serve it immediately if you need to.

Nutrition Facts : Calories 290 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 119 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 47 milligrams sodium, Sugar 18 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

ZUCCOTTO



Zuccotto image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h35m

Yield 8 to 10 servings

Number Of Ingredients 9

Nonstick cooking spray
1 (12-ounce) loaf pound cake
1/4 cup brandy
6 ounces bittersweet chocolate, chopped
2 cups chilled whipping cream
1/2 teaspoon pure almond extract
1/4 cup powdered sugar
1/2 cup sliced almonds, toasted, coarsely crumbled
Unsweetened cocoa powder

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 ALLA RICOTTA



Zuccotto alla Ricotta image

Provided by Food Network

Categories     dessert

Time 7h

Number Of Ingredients 10

1 (9 or 10-inch) Pan di Spagna, baked and cooled
Butter for the mold
1 pound ricotta
1 cup confectioners' sugar
3 tablespoons Strega liqueur or other sweet liqueur, plus extra for sprinkling over Pan di Spagna
1 envelope gelatin
1 cup heavy cream
3 tablespoons chopped, toasted slivered almonds
3/4 cup egg whites (whites of 6 large eggs)
1 cup sugar

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



Zuccotto image

Provided by Jonathan Reynolds

Categories     dessert

Time 6h15m

Yield 6 to 8 servings

Number Of Ingredients 11

Vegetable spray
10 ounces sponge cake, cut into 1/2-inch-thick slices
3 tablespoons liqueur (Grand Marnier, Benedictine, framboise)
1 cup plus 2 tablespoons heavy cream
1 cup plus 2 tablespoons fresh ricotta
6 tablespoons sugar
1/2 cup hazelnuts, toasted and chopped
1/2 cup almonds, toasted and chopped
1/4 cup mixed candied fruit, chopped
1 1/2 ounces bittersweet chocolate, chopped fine
2 1/2 teaspoons unsweetened cocoa powder

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.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 15 grams, Carbohydrate 48 grams, Fat 30 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 131 milligrams, Sugar 22 grams, TransFat 0 grams

Tips:

  • For a creamy and smooth ricotta filling, make sure to use whole milk ricotta and beat it until it is light and fluffy.
  • If you don't have a savoiardi mold, you can use a bundt pan or even a regular loaf pan. Just make sure to grease and flour the pan before adding the cake batter.
  • To make the chocolate glaze, use a good quality dark chocolate that contains at least 70% cocoa solids. This will give the glaze a rich and decadent flavor.
  • If you want to add a little extra flavor to the glaze, you can stir in a tablespoon of rum or espresso powder before pouring it over the cake.
  • Zuccotto is a delicious dessert that can be served on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion:

Zuccotto is a classic Italian dessert that is sure to impress your guests. With its creamy ricotta filling, rich chocolate glaze, and elegant presentation, this cake is perfect for any special occasion. Follow the tips above to make sure your zuccotto turns out perfectly.

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