A Cozy Kitchen· by Adrianna Adarme

Zuccotto

Name: Zuccotto
Prep time: 15 min
Total time: 315 min
Yield: 1, 1 to 3 small zuccottos
Cuisine: italian
Ingredients: 1 to 2 pound cakes; 3 tablespoons rum + 1 tablespoons sugar, (whisked together); 3/4 cup ricotta; 3 tablespoons blood orange curd; 2 tablespoons sugar; 4 hazelnuts (diced); 3/4 cup ricotta; 2 tablespoons sugar; 1 teaspoon vanilla extract; 1 tablespoon sprinkles; 3/4 cup ricotta; 2 tablespoons dulce de leche; Pinch of salt; Bowls; Plastic wrap; 1 teaspoon cocoa powder (optional); 1 teaspoon powdered sugar (optional)

Nutrition Facts

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An Italian dome-shaped dessert made by molding pound cake around whipped ricotta filling with hazelnuts, orange, and dulce de leche. Elegant and simple, with a rich flavor that's both creamy and slightly sweet.

Recipe version

Ingredients

1 SERVING

Cake

1–2pound cakes
3 tbsprum + 1 tablespoons sugar — whisked together

Other Supplies:

Bowls
Plastic wrap

Toppings:

1 tspcocoa powder — optional
1 tsppowdered sugar — optional

Quantities update with the servings stepper.

Method

5h 15m total

Read the method on A Cozy KitchenAdrianna Adarme’s original page

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dessertitalianbaked good

Nutrition is estimated by Chive from the ingredients above, per serving.

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