Easy Strawberry Zuccotto: A No-Bake Italian Dessert Perfect for Summer
Make an easy no-bake Italian dessert called strawberry zuccotto. Layer strawberry compote, mascarpone cream, and ladyfingers in a bowl for a stunning dome shape.
Equipment
- 20 cm (ca. 8 inch) diameter bowl
Ingredients
- 500 g strawberries
- 5 tablespoons granulated sugar
- Juice of 1 lemon
- 3 tablespoons water
- 250 g mascarpone cheese
- 60 g powdered sugar
- 400 ml whipping cream at least 35% fat
- 200 g Ladyfingers (or 8 packs of Pavesini cookies)
Instructions
- Thoroughly washing and finely dicing the strawberries.
- Place strawberries in a container and add 5 tablespoons of sugar, the juice of 1 lemon, and 3 tablespoons of water. Allow the strawberries to macerate in the refrigerator for at least two hours.
- In a large bowl, whisk together the mascarpone cheese and the powdered sugar until smooth.
- In another bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the mascarpone cheese until fully incorporated. Taste and add more powdered sugar if desired.
- Line a 20 cm (8-inch) bowl with plastic wrap, allowing enough overhang to cover the top, to facilitate easy removal of the finished dessert later.
- Arrange a single layer of Ladyfinger cookies, briefly soaked in the strawberry juice, around the bottom and sides of the bowl, trimming to fit as needed. Spread half of the mascarpone cream mixture over the cookies. Layer the macerated strawberries over the cream, then spread more cream, reserving 2–3 tablespoons. Add another strawberry layer and top with the remaining cream. Finish with a layer of Ladyfinger.
- Bring the overhanging plastic wrap up and over the top, sealing in the Zuccotto.
- Freeze for at least 4–5 hours or up to overnight.
- Before serving, unmold your Zuccotto onto a plate and slice.