Simple Zuccotto

27 Nov

It is late in the month, my posts are generally updated early in a month but I am so excited for my travel that I am hardly finding time to get on the computer. It is freaking chilly here in Texas now I don’t like typing with cold rough hands! Ha! Excuses, excuses…well, excuse me for daring to try something far far away from my culture and traditions and stepping out in a new zone. I tried zuccotto, although I made this in a single serving size in case I fail, but I did not(don’t judge the first pic, it was a trial), so here is a full fledged recipe of an Italian dessert…a simple zuccotto. I call it simple because it is not one of the fancy ones! Ha!

Tip: You can use different liqueurs for different flavor for a personalized zuccotto. If not essence works fine. You can go absolutely fancy with frosting, icing, nuts, etc.

https://mefoodatarian.wordpress.com/

https://mefoodatarian.wordpress.com/

All you need:

  1. 1 sponge/pound cake (rectangle shaped)
  2. 3 cups vanilla icecream/favorite ice-cream
  3. 3 tbsp almond or favorite liqueur (I used amaretto)
  4. 3 tbsp brandy(optional but I would not skip it 😛 )

Ready, Set, Go:

  1. Slice the entire top half of the rectangular cake and invert a bowl (round shaped) on the rectangle piece. Cut around the edges. This will form the base of zuccotto and I will call this a lid. Set aside the round piece or the lid.
  2. Slice the remaining cake into long rectangular pieces. Arrange the slices side by side making sure they overlap so that the icecream filled inside does not stick out and remains a surprise! Lightly press the slices against the bowl.
  3. Trim off excess edges around the bowl. The round piece has to go on top so make sure that the edges are trimmed.
  4. In a separate bowl combine the liqueur and brandy and sprinkle all over the cake in the bowl. Press again lightly to make sure all the spaces are nicely secured. At this point you can add dry fruits, berries or chocolate chips in the ice-cream if you want. If you don’t have any of that move on to the next step, remember I didn’t have any of this!
  5. Dunk the the icecream to fill in the entire cake. Spread evenly.
  6. Cover with the lid(the round piece/base). Make sure you cover the cake with lid immediately, cut earlier in a round shape.
  7. Wrap the entire bowl with plastic wrap and pop it in the freezer for 2 hours, you can then refrigerate it further upto a day.
  8. When it is ready just invert on a plate. Cut as you like. Done! Or you could go fancy with the frosting, icing, do whatever you want to! Yum!
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