Zuccotto is semi-frozen, chilled Italian dessert. It’s is traditionally made in a special pumpkin-shaped mold, that’s why it’s called:”Zuccotto”, which means “Little Pumpkin” in Italian. It’s made of slices of cake and ice cream or chilled whipped cream. Hope you enjoy it.
This recipe I have prepared from a lovely desserts cook book that I have in my kitchen small library.. My sister loves it as well..
Line a deep round (half-ball) freezer-safe bowl with plastic wrap, leaving some extra wrap hanging out of the sides.
Cut the cake slices diagonally and arrange in the bowl to line it, pointed tip will be facing the centre bottom of the bowl. You might need to line the centre if the triangles don’t meet in centre of bowl.
Sprinkle little juice over cake slices.
Using electric mixture on medium speed, whip the instant pudding+ milk till thick, about 3 minutes. Keep in fridge.
Whip the whipping cream+ coffee till stiff peaks are formed, about 5 minutes.
Fold in the pudding mixture+ grated chocolate till well combined.
Pour ¾ the pudding-cream mixture over cake and line up the bowl using a spoon or spatula.
Mix melted cooled chocolate with the ¼ pudding-cream mixture left and fill in the whole in the bowl.
Cover top with rest of cake triangles. Fold over the plastic wrap side to cover the Zuccotto. Keep in freezer for about 4 hours or overnight.
Meanwhile prepare Chocolate Ganash: heat whipping cream till bubble appear on side of pot. Remove from heat. Add chocolate+ coffee and stir till chocolate is totally melted. Let cool then keep in fridge till use.
One hour before serving, take out open the plastic wrap and flip the Zuccotto over serving plate and remove the bowl and plastic wrap. Spread Ganash over Zuccotto and sprinkle some toasted almonds on top. Keep back in fridge so it’ll be easy to cut.
After an hour take out from fridge. Slice and serve.
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