Ricotta Zuccotto: A Classic Italian Dessert From Tuscany
Ricotta Zuccotto is a very tasty and fresh spoon dessert. The characteristic shape of the zuccotto is a half sphere and it is prepared lining the special mold with slices of sponge cake soaked with liquor, usually alchermes. The classic filling is made with a simple cream based on fresh ricotta cheese, sugar, chocolate chips and whipped cream.
Ingredients
For the sponge cake:
- 4 g medium eggs
- 130 g granulated sugar
- 110 g all-purpose flour or 00 flour
- 30 g potato starch
For filling and topping:
- 650 g Ricotta cheese
- 150 g granulated sugar
- 200 ml whipping cream + more for the final decoration optional
- 60 g dark chocolate chips
- 15 g unsweetened cocoa powder
- 50 g Alchermes liqueur read below for substitution
- 20 ml water
Instructions
- Preheat the oven to 180°C. Prepare the Pan di Spagna (sponge cake). Using an electric mixer, beat the eggs with 130 g of sugar until voluminous and firm, about 15 minutes.
- Gently fold in the sifted flours to avoid deflating the egg mixture.
- Grease a 22 cm square baking pan and add the batter. Bake for 18–20 minutes, being careful not to allow it to darken too much. Test with a toothpick and remove from oven once done. After 15 minutes, remove the sponge cake from the pan and allow it to fully cool on a wire rack.
- In a separate bowl, blend the ricotta cheese with the remaining 150 g of sugar until smooth.
- Stir in the chocolate chips.
- In another bowl, whip the chilled heavy cream until stiff peaks form, then fold into the ricotta mixture.
- Reserve 1/3 of the ricotta cream and sift in the cocoa powder, blending well. Refrigerate both mixtures for 60 minutes.
- Meanwhile, slice the cooled sponge cake into 1 cm thick slices.
- Line a 2-liter pudding mold or bowl with plastic wrap. Arrange the sponge cake slices around the interior.
- In a small cup, combine the alchermes liqueur with 20 g of water. Brush the sponge cake with the mixture.
- Fill the center with the plain ricotta cream, leaving a well in the center.
- Pour the cocoa ricotta cream into the well.
- Top with remaining sponge cake slices and wrap tightly with plastic wrap. Apply gentle pressure to compact the filling.
- Refrigerate for at least 6–8 hours. Transfer to freezer 90 minutes before serving. To unmold, remove plastic wrap and invert onto a serving plate, removing remaining plastic.
- Decorate as desired and serve immediately. Keep leftovers covered in the refrigerator.