Zuccotto Easter ice cream

Today we will adapt a delicious dessert to the Easter holidays! Instead of the usual dove, I thought it would be nice to bring an egg-shaped zuccotto to the table to round off the Easter lunch. Just make a casket of sponge cake lining an egg-shaped mold and then stuff it with ice cream. Simple recipe with guaranteed success!

Video of the Recipe

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Identity Card of the Recipe

• 202 KCal Calories per serving

• Ingrediants

  For the zuccotto

  • 200 g of sponge cake
  • 500 g of black cherry ice cream or fiordilatte ice cream
  • 100 ml of milk
  • 100 ml of marsala

  To decorate (optional)

  • A few strands (about 100 ml) of fresh cream
  • Q.b. (About 1 tablespoon) of powdered sugar
  • About 100 g of sour cherries in syrup

  Materials Needed

  • Half egg shaped polycarbonate mold (capacity 750 ml)
  • Chopping board
  • Knife
  • Bowl
  • Electric whips
  • Spoons

  Preparation

  1. Prepare the sponge cake as reported on THIS VIDEO.
  2. Prepare the syrup by mixing the Marsala liqueur and the milk. As an alternative to Marsala, you can use orange liqueur or rum.
  3. Cut the rectangular sponge cake into 1 cm thick slices.
  4. Cut the slices of pds diagonally to obtain triangles.
  5. Place the polycarbonate mold on top of a bowl to keep it balanced.
  6. Line the mold with the slices of pds, taking care to make the narrowest corner of each triangle converge in the center of the egg. The bases of each triangle must instead come out of the mold.

  Did you know that
  To make a perfect sponge cake “shell”, it is recommended to tighten the PDS triangles to avoid gaps.
  As an alternative to PDS, Savoiardi can be used: in this case, however, the biscuits must be soaked before lining the mold.

  7. After obtaining a casket by lining the mold perfectly, wet the sponge cake with the previously prepared Marsala and milk solution.
  8. Fill the sponge cake casket with the sour cherry ice cream and level with the help of a spatula or spoon.

  Did you know that
  It is possible to fill the sponge cake with any other flavor of ice cream of your choice, such as fiordilatte ice cream, hazelnut ice cream, chocolate ice cream, etc.

  9. Close the flaps of sponge cake that protrude from the edge of the mold and soak with the remaining syrup.
  10. Place the mold in the freezer for at least an hour.
  11. Meanwhile, whip the fresh cream.
  12. Remove the mold from the freezer, turn the zuccotto over into a serving dish and decorate with wisps of whipped cream, icing sugar and, if desired, with sour cherries in syrup.
  13. Cut into slices and consume immediately. If the slices are not eaten immediately, place in the freezer avoiding defrosting.

  Alice's comment - PersonalCooker

  This unusual egg, disguised as a zuccotto-ice cream, is just a brilliant idea to honor Easter with one of its symbols par excellence! Have fun customizing it as you like, changing the flavor of ice cream, covering it with sugar paste or decorating it with fruit fresh!

  Nutritional values ​​and Health Comment on the recipe

  Zuccotto is a fairly energetic spoon dessert, rich in lipids, followed by carbohydrates and finally proteins. The cholesterol is relevant, the fibers are almost nil and the fatty acids seem predominantly saturated.
  Zuccotto is a food not recommended in the diet against overweight, metabolic diseases, lactose intolerance and celiac disease; moreover, since it contains milk, it should not be included in the vegan diet.
  The average portion is around 50g (100kcal).