Zuccotto

Ingredients

• 200 g Ladyfingers
• 250 ml Espresso, cold
• 500 g Ricotta, well-drained
• 100 g Powdered sugar
• 1 TL Vanilla extract
• 200 ml Heavy cream, whipped
• 100 g Dark chocolate, chopped
• 50 g Hazelnuts, toasted and chopped
• 2 EL Cocoa powder, for dusting

Instructions

1. Line a dome-shaped mold (approx. 1.5-liter capacity) with plastic wrap, ensuring the wrap overhangs the edges. Briefly dip the ladyfingers in cold espresso and use them to line the bottom and sides of the mold, avoiding gaps as much as possible.
2. In a large bowl, beat the well-drained ricotta with powdered sugar and vanilla extract until smooth and lump-free. Gently fold in the whipped heavy cream until a homogeneous mixture is formed.
3. Stir the chopped dark chocolate and toasted hazelnuts into the ricotta cream. Fill the ladyfinger-lined mold with half of the cream and smooth the surface.
4. Place another layer of espresso-soaked ladyfingers on top of the cream. Spread the remaining ricotta cream over it and smooth again. Cover with the remaining ladyfingers and fold the overhanging plastic wrap over the top.
5. Chill the Zuccotto in the refrigerator for at least 4 hours, but ideally overnight, to allow it to set. This enables the flavors to meld and ensures structural integrity.
6. Before serving, unwrap the plastic wrap and carefully invert the Zuccotto onto a serving plate. Remove all of the plastic wrap.
7. Finally, generously dust the Zuccotto with cocoa powder. Serve immediately and enjoy.

Nutrition