STOP Overcomplicating Zuccotto Recipes, Try this Creamy Ricotta Zuccotto Recipe

Today, I’m so excited to share one of my favorite Italian dessert recipes with you — Ricotta Zuccotto! This classic ricotta cake from Tuscany is rich and creamy, and it’s so easy to make at home. I’m going to walk you through every step of making this classic, yet sophisticated dessert, so let’s get started!

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INGREDIENTS(Affiliate links)🔻
For the sponge cake:
• 4 g medium eggs
• 130 g granulated sugar (⅔ cup)
• 110 g all-purpose flour or 00 flour (1 cup)
• 30 g potato starch (3 tbsp plus 1 tsp)
For filling and topping:
• 650 g Ricotta cheese (2½ cups plus 1 tbsp)
• 150 g granulated sugar (¾ cup)
• 200 ml whipping cream (¾ cup plus 1 tbsp) + more for the final decoration (optional)
• 60 g dark chocolate chips (⅓ cup)
• 15 g unsweetened cocoa powder (3 tbsp)
• 20 ml water (1 tbsp plus 1 tsp)
• 50 g Alchermes liqueur https://amzn.to/4hmeSV9 (3 tbsp plus 1 tsp) — Alchermes is a sweet red-colored Italian liqueur. If you can’t find Alchermes liqueur, you can use a mix of red food coloring https://amzn.to/3Ixu6aO and Rum or rum syrup https://amzn.to/415CxkE

TOOLS I USED IN THIS VIDEO (Affiliate links)🔻
• Hand Mixer Electric https://amzn.to/40pUYPv
• Mixing bowls https://amzn.to/3H5D0eq
• Non-Stick 20x20cm (8-Inch) Square Cake Pan https://amzn.to/3HdfWKC

👉 GET WRITTEN RECIPE and TIPS & TRICKS here: https://www.micaelaskitchen.com/ricotta-zuccotto/

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00:00 Introduction
00:21 Make the sponge cake
01:30 Make the ricotta cream
02:28 Make the chocolate cream
02:49 Slice the sponge cake
03:00 Assemble Zuccotto cake
04:35 Decorate and serve

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