Zuccotto is a chocolaty rich, easy to make dessert I’m sure you’ll enjoy.
There is nothing that compliments a great meal more than a great Italian dessert and this is definitely a great Italian dessert.
This dessert which originated in Florence is a semi-frozen dessert made with rum, cookies, chocolate and whipped cream.
You can’t beat that combination.
Normally the dessert is made in a traditional pumpkin shaped mold. Its widely said that it’s been inspired by the dome of Florence, Italy’s main cathedral, duomo.
It needs to set in the refrigerator over night to set properly. When it’s ready you won’t regret having to wait. There are many variations of this recipe but this is one of my favorite.
- 1-7oz. package of ladyfingers (Savoiardi)
- 3 Tbls of light rum
- 2 Tbls of sweet Marsala wine
- 3 oz of unsweetened chocolate
- 1/2 cup of toasted almonds, chopped
- 11/2 cups of heavy whipping cream
- 3/4 cup of powdered sugar
- 1 teas of vanilla extract
- 2 tsp of unsweetened cocoa
- Line a 11/2 quart bowl with aluminum foil or plastic wrap. This helps remove the dessert from the bowl.
- Line the bottom and the sides of the bowl with the ladyfingers.
- Mix together the Marsala and the rum and drizzle the liquid over the ladyfingers to moisten.
- Chop the chocolate and the almonds in a food processor. Set aside.
- In a Kitchen Aid mixer or using a hand mixer blend together the cream, vanilla and the sugar until very stiff and fluffy.
- Fold in the chocolate and the almonds.
- Spoon the mixture into the bowl with the ladyfingers.
- Arrange any extra ladyfingers on top.
- Cover the bowl with aluminum foil or plastic wrap and refrigerate overnight.
- Unmold the Zuccotto onto a plate and peel off the foil.
- Dust the top of the dessert with the cocoa powder.