Fruit-Infused Zuccotto Pavesini: A Refreshing Layered Dessert

Zuccotto Pavesini Tuttifrutti

Category: Desserts
Servings: 8

Ingredients:

Instructions:

To prepare the Zuccotto Pavesini Tuttifrutti, start by making the panna gelato. First, split the vanilla pod lengthwise and scrape out the seeds using the tip of a knife. Combine the vanilla seeds with whole milk, then cook the mixture over low heat, whisking constantly to prevent it from burning. The temperature should reach about 85°C (just below boiling point). Once this is achieved, remove from heat and transfer the mixture into a bowl. Cover it with plastic wrap and allow it to cool.

Next, prepare the strawberry sauce. Wash and chop the strawberries, then blend them in a food processor. Once blended, strain the sauce through a fine sieve to remove the seeds. Set it aside for later use.

Remove the cooled panna mixture from the fridge, discard the vanilla pod, and add two-thirds of the panna mixture into a bowl. Mix in the previously prepared strawberry sauce. Pour this mixture into a gelato maker and churn until it achieves the desired texture.

To assemble the Zuccotto, start by soaking the Pavesini biscuits in the whole milk. Once the gelato is ready, take the panna mixture and spread a layer of strawberry gelato inside a mold, about ½ cm thick. Cover the gelato with another layer of unsoaked Pavesini biscuits. Place the mold in the freezer.

Meanwhile, pour the remaining one-third of the panna mixture into the gelato maker and churn for an additional 30 minutes. While this churns, wash and peel the kiwi and peach, then chop them along with the strawberries. Add the mixed berries and place the entire fruit mixture into a large bowl.

Once the panna gelato is ready, combine it with the fruit mixture and carefully spoon the mixture into the zuccotto mold, filling it to the top. Close the top with another layer of Pavesini biscuits, placing them close together to seal it. Return the mold to the freezer for at least two hours to set.

To finish, whip the cream until stiff peaks form using a stand mixer or hand-held electric whisk. Once whipped, transfer it into a piping bag fitted with a star-shaped nozzle. Remove the frozen zuccotto from the freezer and, for easier removal, briefly dip the mold into hot water. Garnish the zuccotto with whipped cream, creating a striped pattern along the top.

Return the finished Zuccotto Pavesini Tuttifrutti to the freezer until ready to serve.

Enjoy your delightful, fruit-filled Zuccotto, perfect for any special occasion!