The zuccotto with nougat and whipped cream is the perfect dessert to prepare for the holiday season. A slightly baroque recipe that does not present particular difficulties to bring a semifreddo scenographic that alternates delicious flavors and textures: rich creams to the coffee and al cocoa, fluffy Sponge cake and the crunchiness of the Nougat.
Ingrediants
- 1 low sponge cake
- 500 ml of unsweetened whipped cream
- 200 g of powdered sugar
- 4 egg yolks at room temperature
- 100 g of crumbly nougat
- 50 g of small chocolate and coffee waffles
- 1/2 glass of Cointreau
- 50 g of dark chocolate chips
- 30 g of pistachios
- 25 g of raisins
- 1 large spoonful of cocoa powder
- 1/2 tablespoon of instant coffee
- a few candied cherries and a little whipped cream to decorate
The zuccotto with nougat and whipped cream it is a perfect parfait with which to end a festive lunch or dinner on a sweet note. Pampering yourself with this recipe is not complicated and the result is a rich and super delicious spoon dessert that alternates soft sponge cake, coffee cream and al cocoa and the crunchy bite of Nougat, dark chocolate And dried fruit.
If you do not have appropriate available zuccotto mold no problem: you can replace it with one glass bowl, or other material, of suitable size and to be lined with food film.
One Christmas pumpkin which brings to the table in an original way a classic Christmas dessert, the crumbly nougat. Also to be enjoyed in the nougat tiramisu or in the delicious nougat cheesecake.
OTHER CHRISTMAS RECIPES: Christmas pumpkin with ricotta and ladyfingers, mini panettone zuccotti with coffee custard cream, nougat parfait
How to prepare: Zuccotto with nougat and whipped cream
- Execution
- average
- Preparation time
- 35 min
- Resting place
- freezer
- Rest time
-
6h
- Portions
-
8 – 10
How to prepare: Zuccotto with nougat and whipped cream
To prepare the zuccotto with nougat and whipped cream, first let the raisins soften in the Cointreau. In a large bowl, or in the jug of the mixer, whisk the egg yolks with the sugar until the mixture is white and fluffy.
Gently incorporate the whipped cream using a spatula and with gentle movements from bottom to top. Then divide the mixture into two parts. To one, add the cocoa, the squeezed raisins and the chopped nougat.
On the other part of the cream, add the instant coffee, the chopped pods and the chocolate chips. Cut the sponge cake, which you have previously prepared according to the basic recipe, into two horizontal discs and brush them well with Cointreau.
Cover a hemispherical zuccotto mold with cling film. Pour in the coffee cream, sprinkle it with the chopped pistachios and overlap a disc of sponge cake cut to the exact size.
Top distribute the nougat and cocoa cream and finish with the second disc of sponge cake cut to size. Press lightly and cover with cling film. Wrap the entire mold in aluminum foil and place the cake in the freezer for six hours.
When ready to serve, remove the mold from the freezer, turn it upside down on a serving dish and carefully remove the film. Decorate your zuccotto with nougat and whipped cream to taste, for example with some candied cherries, pistachio grains and a sprinkling of cocoa.
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