Italian Recipes
ZUCCOTTO

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ZUCCOTTO

Chocolate and Curacao Chilled Cream

How to make the ZUCCOTTO:

A specialty from Florence.

Cut the sponge cake into strips and use it to line a spherical mold. Finely mince the chocolate and melt half of it in a double boiler over a medium heat. Pour the whipped cream in a bowl. Add 3 oz. confectioner's sugar, vanilla, curacao and minced nuts. Lightly moisten the sponge cake with liqueur in the mold and spoon in half of the whipped cream.

Mix the remaining whipped cream with the chocolate. Scoop this into the mold, filling it to the top. Seal with more sponge cake strips and moisten with the liqueur. Put the zuccotto in the freezer for about 4 hours. Make a funnel of wax paper and fill it with melted chocolate.

Make small disks of chocolate on another piece of wax paper and let harden. Remove the zuccotto from the freezer one hour before serving. Unmold the zuccotto onto a serving dish, sprinkle with powdered sugar and garnish with chocolate disks and cocoa powder if desired. Slice the zuccotto and serve.

Recipe courtesy of The Italian Trade Commission.

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM