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The very first Zuccotto is believed to have been prepared in Florence in the 16th century. Naturally, the popular dessert has evolved considerably over time and today there are many different ways to prepare Zuccotto. Although this cake looks impressive, it is quite easy to make.
preparation time: 1 hour + 6 hours cooling time
servings: around 12 pieces (you will need a plastic bowl that fits 2 liters)
ingredients:
for the sponge cake:
5 eggs,2 table spoonhot water,100 g sugar,1 pinch of salt,120 g all purpose flour,30 ml rum (can be replaced with juice),70 ml Amaretto liqueur (can be replaced with juice)
for the filling:
100 g sugar,100 g roasted and chopped almonds,50 g meringue,400g dark chocolate,1 l cream,80 g roasted hazelnuts,50 g confectioner’s sugar,2 tablespoons unsweetened cocoa powder to sprinkle Directions
Via Mariano Pallottini
