Zuccotto recipe with almonds by of 10-06-2009 [Updated on 27-07-2018]
Last Sunday I went to my parents for lunch, my mom hadn't had time to prepare a dessert and my father wanted me to make ice cream for him. So I improvised this almond zuccotto with what I had at home, the result was mouth-watering!
Zuccotto is a sponge cake-based parfait soaked in liqueur and stuffed usually with a ricotta cream, you can indulge yourself as you see fit.
I can't tell you exactly the size of the mold I used since I took a bowl and not a real pumpkin mold so you have to go a little bit by eye ... but realize that with these doses a pumpkin for 8 people can be made; )
How to make almond zuccotto
Prepare the sponge cake following this procedure with the photos explained step by step.
Allow the sponge cake to cool then cut it into 3 disks about 1 cm high.
Caramelize the almonds in a saucepan with 2 tablespoons of sugar and one of water.
Leave the almonds to cook for 5/10 minutes then keep them aside and let them cool.
Cover a zuccotto mold with cling film.
Cut the sponge cake into triangles and with these line the bottom and sides of the zuccotto mold.
Prepare the syrup for the sponge cake with 1 glass of hot water with the addition of 2 tablespoons of sugar and 3 tablespoons of Amaretto di Saronno and brush the sponge cake.
In the meantime, whisk the egg whites and add the sugar and the vanilla.
In a separate bowl, whip the cream and chop the caramelized almonds and add them to the previously prepared meringue.
Pour the mixture into the mold lined with sponge cake.
Level the surface, cover it with the other slices of sponge cake
Brush the layer of sponge cake with the prepared syrup and put the zuccotto with almonds in the freezer for 5 hours.
When ready to serve, turn the zuccotto upside down on a serving dish, decorate as desired with whipped cream and almonds.
Leave at room temperature for a few minutes before cutting the almond zuccotto into slices and serving.