Traditional Italian Zuccotto

Desserts

Ricetta dello zuccotto alla crema e cioccolato

This is a yummy recipe for using leftover Panettone or Colombe after the holidays.

Zuccotto is a traditional Tuscan dessert with a rich heart of Custard and Chocolate, topped with a soft flamed Italian meringue. It is ideal as a dessert or to accompany a cup of tea.

Print Recipe

Preparazione: 30

Cottura: 10

Freezing: 4

Tempo Totale: 4 40

RICETTA PER: 8 people

DIMENSIONE TEGLIA 20cm diametro

ATTREZZATURA

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Hemisphere Ball Cake Pan
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Stand Mixer
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Cooking Thermometer

Ingredients

For the Italian Zuccotto

1 kg Panettone or Colomba or Sponge Cake
500 gr Custard Recipe here
500 gr Chocolate Custard Recipe here

For the Syrup

100 gr Granulated Sugar
50 gr Water
150 gr Rum

For the Italian Meringue for Decoration

150 gr Egg Whites
200 gr Granulated Sugar or 300gr if don't use the dextrose
90 gr Water
100 gr Dextrose powder

PROCEDIMENTO

For the Syrup

Bring the water and sugar to a boil and add the rum when the syrup reaches 50°C (122°F).

For the Italian Meringue

Bring the water and sugar to a boil. When the syrup has reached about 110°C (230°F), start whipping the egg whites with the dextrose. If you cannot find dextrose, use 250gr of sugar in the syrup and 50gr in the egg whites.
Once 121°C (250°F) is reached, pour the syrup into the egg whites and whisk at maximum speed until cool.

How to Assembly Italian Zuccotto

Prepare the Custard and Chocolate Custard as the recipes indicate (see the link in the ingredient field).
Cover the Zuccotto mold or a bowl with plastic wrap to make it easier to unmold the cake once it is frozen.
Slice the panettone or the Colomba (or the sponge cake) into slices about half an inch thick and cover the entire surface of the bowl. Drizzle with the rum soak.
Top with a first layer of custard and cover with a layer of panettone or colomba, soaking with the syrup.
Layer the chocolate custard and top, finally, with a final layer of panettone or dove. Drizzle generously and place in the blast chiller or freezer until completely frozen.
Unmold the cake and decorate as desired with Italian meringue, creating curls with the tip of the spatula. When finished, flame with a pastry torch.
Thaw the cake in the refrigerator at +4°C (39°F) before serving.