Zuccotto

GialloZafferano’s selected zuccotto lines a dome with sponge cake and fills it with sweet ricotta cream. Candied orange flavours the larger cream layer, while cocoa and dark chocolate chips form a contrasting centre.

The own sponge begins with eggs beaten with vanilla, salt and sugar, followed by gently folded flour and potato starch. It bakes in a separately buttered and floured tin, then cools completely before slicing.

Sieved cow’s-milk ricotta is sweetened and lightened with whipped cream. The batch divides: about a third receives cocoa and chocolate chips, while candied orange joins the larger portion.

Sponge slices line the dome and are brushed with Alchermes. The orange cream surrounds the chocolate centre, then more sponge closes the base and receives another brushing from the same liqueur supply.

The assembled dome chills before being inverted, dusted with cocoa and powdered sugar, sliced and served. The recipe associates zuccotto with Tuscan festive tables and notes that only about half the prepared sponge is needed for this size.