Zuccotto

Recipe from the Four Seasons restaurant

Adapted by Jonathan Reynolds

Total Time
15 minutes, plus 6 hours' freezing
Rating
4(8)
Notes
Read community notes

Featured in: FOOD; A Tuscan Order

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:6 to 8 servings
  • Vegetable spray
  • 10ounces sponge cake, cut into ½-inch-thick slices
  • 3tablespoons liqueur (Grand Marnier, Benedictine, framboise)
  • 1cup plus 2 tablespoons heavy cream
  • 1cup plus 2 tablespoons fresh ricotta
  • 6tablespoons sugar
  • ½cup hazelnuts, toasted and chopped
  • ½cup almonds, toasted and chopped
  • ¼cup mixed candied fruit, chopped
  • 1½ounces bittersweet chocolate, chopped fine
  • 2½teaspoons unsweetened cocoa powder
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

494 calories; 30 grams fat; 13 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 48 grams carbohydrates; 3 grams dietary fiber; 22 grams sugars; 11 grams protein; 131 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Spray a 1½-quart bowl lightly with vegetable spray. Line bottom and sides with cake, ensuring a tight fit to completely encase the filling. Sprinkle with liqueur and set aside.

  2. Step 2

    Whip cream until it holds soft peaks. Separately, beat ricotta and sugar until smooth, about 3 minutes. Fold together whipped cream and ricotta. Fold in half the nuts and candied fruit. Pour half the mixture over the cake. Make a well in the center large enough to hold the remaining cream mixture.

  3. Step 3

    Thoroughly blend remaining cream mixture with chocolate and cocoa powder, then spoon mixture into the well left in Step 2. Sprinkle remaining nuts on top, cover lightly with plastic wrap and freeze until very firm, at least 6 hours.

  4. Step 4

    Fifteen minutes before serving, remove from freezer and invert onto a plate. Slice and serve.

Ratings

4 out of 5
8 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.

Credits

From the Four Seasons restaurant

Recipe Tags

Advertisement

or to save this recipe.

More Recipes From Jonathan Reynolds

Trending on Cooking

Cooking Guides