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                               Zuccotto (1)

Recipe By     : Viviane Buzzi <viv@physics.unimelb.edu.au>
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        coffee liqueur
  20                    savoiardi -- <sponge fingers>
     1/2  pint          double cream
   1 1/2  ounces        powdered sugar
   2      ounces        chocolate chips
   2      ounces        each   hazelnuts and almonds, shelled & -- chopped
                        toasted
   3      ounces        chocolate pieces
   2      tablespoons   cocoa powder
   2      tablespoons   powdered sugar

        Line a 1.2litre/2pint round-bottomed bowl or pudding basin
        with damp muslin or cheesecloth, leaving it hanging over the
        rim.

        Put all but 3 Tbsp of the liqueur in a shallow dish, dip in
        the sponge fingers one at a time and use to line the bowl
        or basin, placing them sugared side outwards.  Fill the bottom
        and any gaps with liqueur-soaked trimmings so that the lining
        is completely solid.  Chill for 30 minutes.  Reserve the
        remaining sponge fingers and liqueur.

        Whip the cream with the icing sugar until very thick and
        standing in stiff peaks.  Transfer three-quarters to a
        separate bowl.  Stir the nuts and chocolate chips into the
        remaining one-quarter, then spread this over the sponge
        fingers to make an inner lining.  Return to the refrigerator.
        Put the chocolate pieces and remaining 3 Tbsp liqueur in a
        heatproof bowl.  Stand the bowl over a pan of gently simmering
        water and heat gently, stirring occasionally, until the chocolate
        has melted and is smooth.  Remove from the heat and leave to
        cool slightly, then stir into the remaining whipped cream.
        Use to fill the centre of the bowl or basin and smooth over
        the surface.  Cover with the remaining sponge fingers dipped
        in the rest of the liqueur.  Press the sponge fingers down
        firmly, then cover with the muslin.  Place a plate with heavy
        weights on top and chill overnight.

        To serve, remove the weights and unfold the muslin, then run a
        palette knife carefully between the muslin and the bowl/basin.
        Invert a serving plate over the mould and turn the Zuccotto
        out onto it.  Carefully remove the muslin.  Decorate with
        alternate sections of sifted cocoa powder and icing sugar.
        Fold a circle of greaseproof paper into 8 sections, then cut
        out each alternate one.  Place over the Zuccotto and sift over
        the cocoa powder, then move the paper around so that the cocoa
        powder is covered and sprinkle with the icing sugar.  If you
        are in a rush the Zuccotto can, of course, be simply dusted
        with either icing sugar or cocoa instead of both but the
        decoration is worth the effort for a special occasion.

Source: "Patisserie of Italy" by Jeni Wright



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