Giving Tiramisu a Makeover: Introducing Tiramisu Zuccotto Cake
Tiramisu Zuccotto is an innovative reimagining of two beloved Italian desserts: tiramisu and Zuccotto. This fusion creation combines the rich, coffee-infused flavors of tiramisu with the dome-shaped elegance of Zuccotto, resulting in a show-stopping treat that’s perfect for special occasions.
Ingredients
For Zuccotto Cake
- 1 cup unsweetened espresso coffee
- 2 tablespoons granulated sugar
- 2 cups milk
- 300 g Savoiardi cookies or Ladyfingers
- Unsweetened cocoa powder to taste
For Filling
- 400 ml heavy cream
- 100 g icing sugar
- 500 g mascarpone cheese
- 2 tablespoons unsweetened espresso coffee
Instructions
- Line a 20 cm (8-inch) bowl with plastic wrap, making sure it hangs over the edges. The plastic that comes out will be used to close the Zuccotto well.
- In a shallow dish, mix coffee, milk, and sugar.
- Quickly dip Savoiardi cookies in this mixture and line the bowl, covering the entire surface. Refrigerate for 10 minutes while preparing the filling.
- Whip heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the mascarpone cheese, using an upward motion.
- Add 2 tablespoons of coffee and mix well.
- Add half the mascarpone cream into the cooled bowl, over the Ladyfinger layer, then add another layer of coffee dipped cookies. Complete with remaining cream and a final layer of soaked cookies. Cover with the plastic wrap and refrigerate for at least 4–5 hours to set.
- When ready to serve, invert onto a serving plate and dust generously with cocoa powder.