Recipes of the tradition: Florentine Zuccotto

Florentine zuccotto is a semifreddo liqueur dessert invented in the mid-sixteenth century by Bernardo Buontalenti, the same Buontalenti to whom we also owe the invention gelato. It is also called Caterina de' Medici’s Helmet, since it seems that originally, to make this dessert, the helmets worn by the infantry at the time were used as a cake mould.
The dessert is typically made with sponge cake, or savoiardi (ladyfingers), and filled with whipped cream, ricotta, chocolate chips and candied fruit. The very first version was made only with whipped cream and candied fruit, but today the recipe has been reworked and some even add ice cream.
The top of the zuccotto appears tinged with pink due to the presence of alchermes liquor, which also gives it a pleasant aroma. Other liquors used are brandy, cognac or rum. Zuccotto is a dessert with a very particular flavor, perfect for the summer because it is fresh and light!
Let's see the recipe together, today we offer you the easiest one without sponge cake:

ZUCCOTTO RECIPE

Ingredients:
- ladyfingers 1 pack (about 200gr)
- 50 ml of Alchermes or Brandy
- 600 g of ricotta
- 150 g of granulated sugar
- 250 g of fresh whipping cream
- 60 g of dark chocolate drops
- 15 g of bitter cocoa powder

Tools:
- cake mould for zuccotto or alternatively a bowl of about 20 cm in diameter, made of glass or stainless steel.

In a bowl, mix ricotta and sugar and separately, in another bowl, whip the fresh cream.
Add the whipped cream to the ricotta and sugar mix.
To 1/3 of the mixture add the cocoa powder.
To the remaining cream add chocolate chips.
Put the two creams to rest in the fridge and in the meantime get assembling the ladyfingers.
Wet the ladyfingers with liqueur and line your mold with the biscuits.
Fill it with a first layer of cocoa cream and a second layer of the remaining cream.
Cover the mold with plastic wrap and let it rest in the fridge overnight (6-8 hours).
Turn out the mold on a plate and serve!

Buon appetito.