GATHER JOURNAL

Photograph by Peden + Munk Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Zuccotto

Desserts from Issue 2 – Fall / Winter 2013 – Traces

Appearances can be deceiving—this seemingly complex, multi-layered decadent beauty requires no baking and little effort. Our zuccotto—the Tuscan dessert with a rounded shape is molded after Florence’s Duomo cathedral—uses store-bought Italian Pandoro cake and Nutella to save time without skimping on taste.

serves 10 to 12



  • 1 Pandoro (we love Banducco brand)
  • ½ cup espresso or very strong coffee
  • 2 Tbsp Kahlúa or Tia Maria (optional)
  • 2 lb ricotta
  • ½ cup confectioners sugar plus more for dusting
  • 1 tsp vanilla
  • 4 oz bittersweet chocolate, chopped
  • ½ cup Nutella

  • 1

    Pick a bowl 7 to 8 inches in diameter, ideally it should hold about 7 cups. Cut Pandoro crosswise into ¾-inch thick stars. Line bowl with stars, meshing together, placing the smallest in the bottom of the bowl and reserving the two largest. You might need to patch a bit.
  • 2

    Stir together espresso and Kahlúa (if using) then brush stars lining bowl reserving about a tablespoon or two.
  • 3

    Beat ricotta, confectioners sugar, and vanilla just until smooth. Stir in chopped chocolate then gently swirl in Nutella. Spoon half the filling into the bowl. Place one of the reserved stars (not the largest) on top and brush with remaining espresso. Spoon in remaining filling then top with the largest star.
  • 4

    Cover with plastic wrap then place a plate on top along with something heavy to weigh it down. Chill at least 5 hours or overnight.
  • 5

    Just before serving, turn zuccotto onto a platter and lightly dust with confectioners sugar.