Zuccotto

Ingredients

• 4 eggs
• 80 g flour
• 150 g sugar
• 1 pinch salt
• 70 g cornstarch
• 80 g dark chocolate
• 600 g mixed fresh berries (blueberries, strawberries, raspberries, currants... )
• 30 g almonds (peeled)
• 30 g Walnuts
• 500 ml whipping cream
• 20 ml Maraschino liqueur
• 150 g powdered sugar
• 300 g ricotta
• 3 tbsp cocoa powder
• cocoa powder (for dusting)
• powdered sugar (for dusting)

Instructions

1. 1.

   Separate the eggs. Beat the yolks with sugar until fluffy. Whisk the whites with salt into stiff peaks. Fold the yolks alternately with sifted flour into the egg white mixture. Pour into a 24 cm diameter springform lined with parchment paper and bake in a preheated oven at 180°C fan for about 40 minutes. Immediately remove from the tin, lift off the parchment and let cool.

2. 2.

   Toast almonds and walnuts in a dry pan without fat, let cool and roughly chop. Grate chocolate finely and chop candied fruit as well.

3. 3.

   Beat cream with powdered sugar until stiff and fold into smooth ricotta. Mix cocoa powder, nuts and chocolate into two-thirds of the batter. Stir candied fruit into the remaining batter.

4. 4.

   Cut off the darker crust from the sponge and slice it crosswise in a 2:3 ratio. Moisten the thicker dough sheet with alcohol and line a dome shape with it. Spread white ricotta cream inside and fill with the dark mixture. Place the second dough sheet as a lid, press lightly and cover with cling film overnight in the refrigerator.

5. 5.

   Then pour onto a cake plate, dust with cocoa powder and powdered sugar and serve.