A traditional Tuscan recipe from our culinary heritage. We prepare dishes like this one in our cooking classes: http://www.tuscany-cooking-class.com

1. Zuccotto
Zuccotto icecream trifle
One of the first frozen
desserts of history,
Zuccotto find its origin
in cold preparations of
the sixteenth century
Florence. The name is
likely to be attached to
the colored cap of
prelates, called
"zucchetto", very
similar to the zuccotto
shape.
There is a 16th
century version
including ricotta
cheese sweetened
with honey and
sugar, then dried figs,
candied fruit and
chopped almonds.
Difficulty
To know more

2. Ingredients (serves 6)
• 200 g Pan di Spagna - a plain cake that is store-bought, as
standard ovens do not provide enough
ventilation
• 250 g whipped cream
• 300 g fresh ricotta
• 150 g icing sugar
• 80 g dark chocolate pieces
• 80 g mixed glacè fruit
• 30 g bitter cocoa powder
• mixed liquors (maraschino,
rum, alchermes)
Beat the cream with the icing
sugar until it forms stiff peaks,
then fold through the ricotta that
has been passed through a sieve.
Divide the mixture in half and
place into two separate mixing
bowls. In one bowl add the
chocolate pieces and glazed fruit,
in the other bowl the cocoa
powder.
Cut the Pan di Spagna cake in
thin slices and wet with the
liquor that has been diluted
with a few teaspoons of water.
With these slices you then
need to line a mould in the
classical form of a dome.
In the centre place the white
mixture (with the chocolate
pieces and fruit), then make a
hole in this mixture where you
will pour the chocolate
mixture. Push down well, then
layer more cake slices which
will also have been soaked in
the liquor. Leave in the fridge
for 3-4 hours before serving.
To know more