The Christmas pumpkin with ricotta and ladyfingers it is a greedy semifreddo perfect to end one Christmas dinner with friends. Simple in the ingredients, elegant in the presentation, the recipe for this dessert you face without difficulties for a great final satisfaction.
Ingrediants
- 175 g of cottage cheese
- 70 g of mascarpone
- 45 g of icing sugar
- 6 g of powdered gelatin
- 30 g of water
- 200 g of dark chocolate
for the ricotta cream
for the chocolate ganache
- 250 g of fresh cream
- 40 g of glucose syrup
- savoiardi biscuits
- syrup of water and sugar
- sugar paste stars
for the base
to decorate
The Christmas pumpkin with ricotta and ladyfingers it is a dessert of great effect for its elegance, rich and greedy on the palate and incredibly simple to prepare! Find out in our video.
WATCH THE VIDEO OF CHRISTMAS ZUCCOTTO WITH RICOTTA AND SAVOIARDI
How to prepare: Christmas zuccotto with ricotta and ladyfingers
The Christmas pumpkin with ricotta and ladyfingers it is a dessert of great effect, rich and greedy on the palate and incredibly simple to prepare. In fact, the recipe is not complex, it only requires that the cooling times be respected and a little attention in pouring the coverage, a delicious dark chocolate ganache.
Clearly inspired by the traditional Tuscan Zuccotto, this Christmas version of the dessert dresses up for the party. The soft component, savoiardi biscuits slightly soaked in syrup, it acts as a base and middle layer for the filling, which is a rich cream of ricotta and mascarpone. Dark chocolate is not found inside but replaces the sponge cake which traditionally acts as a covering.
Thus realized it becomes perfect dessert festive occasions, to be brought to the table as an alternative to Pandoro or stuffed Panettone and pleasantly amaze guests.
OTHER DELICIOUS RECIPES: Stuffed panettone, Christmas log tiramisu, Bavarian Christmas with three chocolates, Pandoro stuffed with mascarpone and Nutella
Medium execution Preparation time 20 min Resting place freezer and refrigerator Resting time 11h
How to prepare: Christmas zuccotto with ricotta and ladyfingers
Start preparing the Christmas zuccotto with ricotta and ladyfingers from the cream. In a large bowl, mix the sifted ricotta and icing sugar with a whisk. Add the mascarpone and work well until you get a smooth and homogeneous mixture.
Rehydrate the gelatin in warm water and then mix in a small amount of cream, just heated, to allow the gelatin to dissolve completely. Add this mixture to the ricotta and mascarpone cream and mix perfectly.
Cover a semi-sphere aluminum mold with cling film and pour half of the cream into it. Arrange a layer of ladyfingers lightly soaked in a syrup of water and sugar and complete with the remaining cream. Finally finish with other ladyfingers that will be the base of the zuccotto. Transfer to the freezer and let it rest for 6-8 hours.
After the rest time, prepare the covering ganache. Bring the cream with the glucose to a boil, which will help the chocolate stay fluid. Pour it over the previously chopped chocolate and work with a whisk until you get a perfect emulsion. Let the ganache cool by placing it in a bowl covered with plastic wrap placed in contact.
Turn out the zuccotto and pour the warm ganache over it, distributing it well. Decorate with the sugar loaf figurines and then leave to cool in the refrigerator for another 2-3 hours in order to obtain the optimal serving temperature.
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