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Pineapple Zuccotto

17/11/2023

Pineapple zuccotto is a fresh variation of the more classic Tuscan zuccotto. The base of this dessert consists of sponge cake or ladyfingers dipped in juice, which wrap around a soft filling of cream and pineapple chunks.

Ingredients

  • 200 grams of sponge cake or ladyfingers
  • 500 grams of fresh pineapple (or 1 can of pineapple in syrup if fresh is not available)
  • 400 grams of ricotta
  • 250 grams of whipping cream
  • 100 grams of icing sugar
  • 50 ml of Maraschino or other fruit-flavored liqueur (optional)
  • Unsweetened cocoa powder for decoration
  • Some candied cherries for decoration (optional)

Preparation

  1. If using fresh pineapple, clean the pineapple by removing the skin and the central core, then cut the flesh into small pieces. If you are using canned pineapple, drain it and slice it into small chunks.

  2. For the cream, mix the ricotta with the icing sugar until you have a smooth and lump-free mixture. In another bowl, whip the cream until it is firm and gently fold it into the ricotta mixture.

  3. Add the pineapple chunks to the ricotta and cream mixture and mix gently.

  4. If desired, moisten the sponge cake or ladyfingers with Maraschino diluted with a little water.

  5. Line a hemisphere mold (or a zuccotto mold) with plastic wrap to make unmolding easier later.

  6. Arrange a layer of sponge cake or ladyfingers at the bottom and along the sides of the mold, ensuring there are no empty spaces.

  7. Pour the cream and pineapple mixture into the mold and cover with another layer of sponge cake or ladyfingers.

  8. Let the zuccotto rest in the refrigerator for at least 4 hours before unmolding it onto a serving plate.

  9. When ready to serve, dust the zuccotto with cocoa powder and, if you wish, decorate with candied cherries.

Curiosity

Zuccotto is a Tuscan dessert that is said to have been inspired by the zucca hat, or the classic rounded shape worn by soldiers in the era of Lorenzo de’ Medici. The pineapple variant adds an exotic touch to this traditional recipe, making it perfect for the summer months or for a dinner with a tropical flavor.

Pineapple Zuccotto