Mangia Bene Pasta
Zuccotto Recipes
Zuccotto (with ladyfingers)
(Serves 10)
2 cups whole milk
1 tablespoon vanilla extract
4 large egg yolks
1/4 cup flour
1/2 cup sugar
1/2 cup orange liqueur *(see note below)
2 (7 ounce) packages ladyfingers (savoiardi)
1 1/2 cups heavy cream, whipped to soft peaks
1/3 cup sliced almonds, toasted
1 cup sliced strawberries
6 ounces bittersweet chocolate, chopped medium-fine
Confectioners' sugar for garnish
To make the Pastry Cream:
Bring the milk to a boil over medium heat.
Remove from heat and add vanilla. Set aside.
In the top of a double boiler, whisk the yolks.
Whisk in the flour and then the milk.
Place the double boiler over medium heat.
Stir constantly with a wooden spoon until thick, about 12-15 minutes.
Remove from heat and stir in the sugar.
Place the pastry cream in a bowl. Place a piece of waxed paper directly on the surface.
Refrigerate several hours or overnight.
To Construct the Cake:
Line a bowl (approx. 9-inches wide by 4-1/2 -inches deep) with plastic wrap.
Allow several inches of the wrap to hang over the sides of the bowl.
Lightly brush each of the ladyfingers with the orange liqueur as you add them to the bowl.
Start lining the side of the bowl with the ladyfingers, standing them up lengthwise.
The tops of the ladyfingers should be even with the rim of the bowl.
Cut ladyfingers to fit the bottom of the bowl and fill in any spaces.
Spread about 1/2 cup of the pastry cream in the bottom of the bowl.
Take out 1-1/2 cups of the whipped cream and set it aside for later.
Stir the almonds into the remaining whipped cream.
Spread about 1/2 cup of the whipped cream with the almonds over the pastry cream.
Spread 1/2 of the strawberries over the whipped cream, pressing them in gently.
Sprinkle a few tablespoons of the chocolate over the berries.
Arrange a layer of ladyfingers, brushed with the liqueur, over the chocolate.
Spread remaining pastry cream over the ladyfingers.
Add a layer with remaining strawberries, and again sprinkle with some of the chocolate.
Set aside 2-3 tablespoons of the chocolate for a garnish; sprinkle the remaining over the berries.
Spread with the remaining whipped cream with the almonds.
Add a final layer of ladyfingers brushed with the liqueur.
The filling should be completely covered.
Bring the overhanging edges of the plastic wrap up over the cake.
Press down gently on the cake to compact it.
Refrigerate several hours or overnight.
To Unmold the Cake:
Unwrap the top of the cake.
Place a serving dish on top and invert the bowl.
Remove the plastic wrap from the cake.
Sprinkle the cake all over with confectioners' sugar.
Using the whipped cream that you set aside, fill a pastry bag with a star tip.
Make a decorative border around the base and on top of the cake.
Sprinkle with the chocolate that you set aside.
Serve by cutting into wedges.
Note:
You may substitute rum, brandy, or a spirit of your choosing for the orange liqueur to moisten the
ladyfingers.
You may not use all of the ladyfingers in the 2 packages and may have more filling than will fit in the
cake.
Depending on the size of your bowl, these amounts may vary slightly.
For the best results, prepare the dome cake 1 day ahead and refrigerate until you are ready to serve.
Zuccotto (with pound cake)
1 (12 ounce) loaf pound cake
1/4 cup brandy
6 ounces bittersweet chocolate, chopped
2 cups heavy cream
1/2 teaspoon almond extract
1/4 cup confectioners' sugar
1/2 cup sliced almonds, toasted
Unsweetened cocoa powder
Line a 1-1/2 quart bowl with plastic wrap.
Cut the pound cake crosswise into 1/2-inch-thick slices.
Cut each slice diagonally in half, forming 2 triangles.
Line the bottom and sides of the prepared bowl with the cake triangles.
Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.
Microwave the chocolate in a glass bowl about 1 minute or until the chocolate melts.
Allow the chocolate to cool slightly.
Using an electric mixer, beat 1 cup of cream in another large bowl until firm peaks form.
Fold 1/4 of the whipped cream into the chocolate. Fold in the remaining whipped cream.
Spread the chocolate cream over the cake, covering completely and creating a well in the center.
In another clean large bowl, add the remaining 1 cup of cream and almond extract.
Using an electric mixer, beat on medium speed, gradually adding the confectioners' sugar.
Beat until firm peaks form. Fold in the almonds.
Spoon the cream mixture into the center of the well of the cake.
Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake.
Cover the filling completely and trim to fit, if necessary.
Cover the cake with plastic wrap and refrigerate overnight.
Invert the cake onto a platter. Remove the bowl and the plastic wrap.
Sift the cocoa powder over and serve.
Pan di Spagna
(Makes one 9 x 13-inch cake)
3 eggs, separated
1/2 teaspoon vanilla extract
1 cup sugar
Pinch of salt
6 tablespoons unbleached all-purpose flour
2 tablespoons pastry flour *
1/4 teaspoon baking powder
Preheat oven to 350° F.
Line a 9 x 13-inch baking sheet with parchment or waxed paper.
Butter the paper and the sides of the pan.
In a bowl, with an electric mixer, beat the egg yolks and vanilla together.
Add 1/2 cup of the sugar and beat until light and creamy.
In another bowl, with an electric mixer, beat the egg whites with salt until frothy.
Gradually beat in the remaining 1/2 cup of sugar until soft peaks form.
Stir 1/3 of the beaten egg whites into the egg yolks.
Then gently fold in the remaining egg whites.
Gently fold both flours and baking soda into the batter.
Pour and spread evenly in the prepared pan.
Bake until top is firm but not browned, 20-25 minutes.
Allow to cool 10 minutes then invert onto a wire rack.
Remove the parchment after the cake has cooled slightly.
Proceed with making the zuccotto following the directions for cutting and
assembling the cake as described in the Zuccotto (with pound cake) recipe.
* In Italy, the preferred flour for this cake is slightly lower in protein than our all-purpose flour.
The addition of the pastry flour lightens the texture of this cake.