We owe a lot of things to the Medici family – artistic masterpieces they commissioned, collections they established that became the basis of museums, architectural gems in which they lived and which they sponsored, practices key to modern banking, and much more besides – but did you know that one of Florence's most beloved desserts, a precursor to the ice-cream cake, can also be attributed to that most illustrious of Florentine families? Zuccotto is still a beloved classic and was one of the first Italian “semifreddi,” or semi-frozen, cakes. Made in Florence during the Renaissance for the party-loving hosts that were the Medici, it was one of many foodie innovations that they had made to impress their guests. Made using ricotta cheese, cocoa grains, citrus peel, and Alchermes liqueur, it manages to be both refreshing and moreish, a delightful combination!
While zuccotto is a little tricky to make, it is well worth the effort and many of us happen to have more time on our hands right now anyway so why not give it a go and bring the flavours of Florence home to you in your kitchen until visiting Tuscany is possible once more...
While zuccotto is a little tricky to make, it is well worth the effort and many of us happen to have more time on our hands right now anyway so why not give it a go and bring the flavours of Florence home to you in your kitchen until visiting Tuscany is possible once more...
Ingredients:
A store-bought sponge cake (you can also make your own or simply supplement for ladyfinger biscuits, though this is less authentic)
80ml of Alchermes or Amaretto liqueur
300ml of thickened cream
250g of ricotta
250g of mascarpone
100g of icing sugar (plus extra to dust the finished product)
50g of almonds (blanched, toasted, and chopped)
25g of mixed peel
150g of dark chocolate
1tbsp cocoa (plus extra to dust)
Method:
1. Line a bowl or domed mold or Christmas pudding mold with cling film and leave a little extra hanging over the edges to be able to cover the base of the dessert and secure tightly.
2. Take the sponge cake and save one layer and then slice the other into rectangular strips around 1.5cm wide. Line the bowl or mold with the slices, keeping the pointed ends at the bottom of the basin and sealing any holes with spare pieces of cake. Once complete, brush 2tbsp of the amaretto over the cake with a pastry brush.
3. Whip the cream until soft peaks form, then place the ricotta, mascarpone, and icing sugar in an electric mixer and mix until smooth. Once smooth, add to the cream and stir in 1tbsp of amaretto.
4. Chop up the chocolate finely. Take half of the ricotta and cream mixture, place in another bowl and then stir in the almonds, mixed peel, and half the dark chocolate and then leave to one side.
5. Melt the rest of the dark chocolate and then stir into the other half of the ricotta mixture. Next, sift in the cocoa powder and stir the lot until the mixture is completely smooth. Leave aside to cool completely.
6. Spread this second ricotta mixture over sponge cake in a thick layer, once cool, leaving a core that you will then fill with the almond and ricotta mixture. Once complete, cover with the other layer of sponge cake, cutting it if necessary to make it fit. Brush the top with the last of the amaretto and then take the excess cling film and cover tightly. Lightly press down on the base of the dessert and then place in the fridge overnight.
7. When serving, turn it carefully out onto a plate, dust the top with cocoa powder and icing sugar, and then serve in slices.
Sit back and enjoy this delicious dessert, perfect for the warmer weather, at home and dream of your next trip to Florence and to Tuscany!
A store-bought sponge cake (you can also make your own or simply supplement for ladyfinger biscuits, though this is less authentic)
80ml of Alchermes or Amaretto liqueur
300ml of thickened cream
250g of ricotta
250g of mascarpone
100g of icing sugar (plus extra to dust the finished product)
50g of almonds (blanched, toasted, and chopped)
25g of mixed peel
150g of dark chocolate
1tbsp cocoa (plus extra to dust)
Method:
1. Line a bowl or domed mold or Christmas pudding mold with cling film and leave a little extra hanging over the edges to be able to cover the base of the dessert and secure tightly.
2. Take the sponge cake and save one layer and then slice the other into rectangular strips around 1.5cm wide. Line the bowl or mold with the slices, keeping the pointed ends at the bottom of the basin and sealing any holes with spare pieces of cake. Once complete, brush 2tbsp of the amaretto over the cake with a pastry brush.
3. Whip the cream until soft peaks form, then place the ricotta, mascarpone, and icing sugar in an electric mixer and mix until smooth. Once smooth, add to the cream and stir in 1tbsp of amaretto.
4. Chop up the chocolate finely. Take half of the ricotta and cream mixture, place in another bowl and then stir in the almonds, mixed peel, and half the dark chocolate and then leave to one side.
5. Melt the rest of the dark chocolate and then stir into the other half of the ricotta mixture. Next, sift in the cocoa powder and stir the lot until the mixture is completely smooth. Leave aside to cool completely.
6. Spread this second ricotta mixture over sponge cake in a thick layer, once cool, leaving a core that you will then fill with the almond and ricotta mixture. Once complete, cover with the other layer of sponge cake, cutting it if necessary to make it fit. Brush the top with the last of the amaretto and then take the excess cling film and cover tightly. Lightly press down on the base of the dessert and then place in the fridge overnight.
7. When serving, turn it carefully out onto a plate, dust the top with cocoa powder and icing sugar, and then serve in slices.
Sit back and enjoy this delicious dessert, perfect for the warmer weather, at home and dream of your next trip to Florence and to Tuscany!
Photo credit: Naomi KAWAKAMI / CC BY-SA 3.0
