Zuccotto Gelato recipe by of 24-04-2007 [Updated on 28-08-2018]
The Zuccotto is a typical Tuscan dessert, the traditional recipe of the Zuccotto involves the use of sponge cake, cream, dark chocolate, candied fruit, milk, maraschino and icing sugar. This one that I propose instead is my variant with an ice cream filling .
The ice cream zuccotto is a nice fresh and quick recipe to prepare but it requires hours of rest in the freezer for the dessert to compact, so anticipate the preparation of at least 3 hours from the moment you want to serve the zuccotto.
How to make ice cream zuccotto
Whip the eggs and sugar with the whisk at maximum speed by placing the bowl with sugar and eggs on a saucepan with boiling water (beating the eggs on a saucepan in a bain-marie makes the mixture softer and fluffier). become frothy (whip for about 5 minutes), remove the bowl from the bain-marie and add the sifted flour and grated lemon peel.
Grease a pan and pour the mixture inside and bake at 170 ° for 30/40 minutes.
In the meantime, prepare the ice cream by whipping the egg whites with the sugar and vanilla until stiff.
Incorporate the whipped cream, stirring gently and finally add the chocolate chips.
Then, Put the mixture in the freezer to cool.
After 40 minutes of cooking the sponge cake, take it out of the oven, let it rest for a few minutes.
Cut the sponge cake into two or three horizontal layers and obtain slices about 1 cm thick.
Line the mold with sponge cake (leaving a disc of sponge cake to close the zuccotto), remove the ice cream from the freezer and pour it until the mold is completely filled (leaving a little ice cream aside for the final decorations ).
If you prefer, you can wet the sponge cake with liqueur, water and sugar.
At the end add the sponge cake disc.
Then put the ice cream zuccotto in the freezer for 4/5 hours.
After 4 hours, turn the zuccotto over and garnish as desired with the remaining ice cream;)
Leave the ice cream zuccotto out of the freezer for a few minutes before serving.