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.This one consists of semi-frozen whipped cream, with chocolate-caramel bits and coarsely chopped toasted Hazelnut. Hope you enjoy it.
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 to form triangles 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 with cake piece if the triangles don’t meet in centre of bowl.
Sprinkle little juice over cake slices.
Using electric mixture on medium speed, whip whipping cream till soft, then gradually add icing sugar, then whipping cream powder+ Vanilla extract, and continue mixing till stiff peaks are formed, about 5-7 minutes.
Fold in the chopped chocolate+ hazelnut carefully till well combined.
Pour whipping cream mixture over cake 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 frosting: heat whipping cream till bubble appear on side of pot. Remove from heat. Add chocolate and stir till chocolate is totally melted. Let cool then keep in fridge till cold. Take out of fridge and whip with electric mixer till stiff peaks are formed.
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 frosting over Zuccotto and sprinkle some toasted Hazelnut on top. Keep back in freezer till serving time.
Slice and serve cold.
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