No-bake Zuccotto

Zuccotto is a cold and very tasty Tuscan dessert. Here is the recipe for a no-bake Zuccotto, which is quite simple to prepare.

Ingredients

• 400 g of Pavesini or ladyfingers
• 500 ml of whipping cream
• 250 g of fresh ricotta
• 150 g of powdered sugar
• 100 g of dark chocolate
• 50 g of unsweetened cocoa powder
• 3-4 tablespoons of Alchermes or liquor of your choice (for the soak)
• 2-3 tablespoons of water (for the soak)
• Candied fruit, chopped nuts, and almonds to taste (optional)

Preparation

1. Prepare the soak by mixing the Alchermes with water and set it aside.
2. Whip the cold cream until it is firm and keep it in the fridge.
3. In a bowl, combine the sifted ricotta with powdered sugar and work until you get a smooth cream.
4. Chop the dark chocolate and add it to the ricotta, stirring gently.
5. Fold in half of the whipped cream into the ricotta and chocolate cream, mixing from the bottom up so as not to deflate the mixture.
6. Soak the Pavesini in the prepared soak and line the bottom and sides of a hemispherical bowl, preferably metal or plastic (to facilitate cooling).
7. Pour half of the cream into the bowl, distributing it evenly.
8. Cover with another layer of soaked Pavesini.
9. Add the other half of the cream and level with a spatula.
10. Close with a last layer of soaked Pavesini.
11. Put the Zuccotto in the fridge for at least 4 hours, or even better, overnight.
12. When serving, flip the Zuccotto onto a serving plate and decorate with the remaining whipped cream and sifted bitter cocoa. If desired, you can also add some candied fruit or chopped dried fruit.

Fun Fact

Zuccotto is originally a Tuscan dessert that legend says was invented in honor of Catherine de’ Medici. Its name seems to derive from the shape similar to the “zuccotti” helmets that soldiers used in the 16th century. Over time, the recipe has had numerous variations; some include the use of ice cream, or they are enriched with different types of alcohol to give more flavor to the preparation.