Zuccotto with Strawberry Grapes
Category: Desserts
Servings: 10
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sugar | 200g |
| All-purpose flour | 130g |
| Potato starch | 50g |
| Unsweetened cocoa powder | 30g |
| Honey | 15g |
| Eggs | 3 |
| Egg yolks | 8 |
| Butter | to taste |
| Strawberry grapes | 5kg |
| Fresh liquid cream (for gelato) | 600ml |
| Sugar | 500g |
| Lemon juice | 1 |
| Strawberry grapes | 500g |
| Water | 2 tbsp |
| Fresh liquid cream (for topping) | 500g |
| Powdered sugar | 20g |
| Strawberry grapes (for garnish) | to taste |
| Unsweetened cocoa powder | to taste |
| Mint | to taste |
Instructions:
To prepare the Zuccotto with Strawberry Grapes, start by making the cocoa sponge cake. (You can refer to the detailed process for this part on the website as well.) Begin by placing the sugar into the bowl of a stand mixer (if you donβt have one, use a deep bowl and an electric hand mixer). Add the whole eggs to the sugar, then pour in the honey. Turn on the mixer and beat the ingredients for about 15 minutes, until the mixture is fluffy and well-combined.
In a separate bowl, sift together the potato starch (or corn starch), all-purpose flour, and cocoa powder. Gradually incorporate the sifted dry ingredients into the egg mixture. Continue mixing with the beaters until everything is fully combined.
Next, prepare a springform pan (24-26 cm in diameter) by buttering it and lining it with parchment paper. Pour the batter into the prepared pan and let it cool slightly. Once cooled, turn the sponge cake out onto a cooling rack and allow it to cool completely.
Now, turn your attention to the filling for the Zuccotto: a homemade Strawberry Grape Gelato. Wash the grape clusters thoroughly under cold water, then place them into a blender. Strain the juice through a fine mesh sieve to remove seeds and skins. Add the juice of one lemon to the strained grape juice and place the mixture into the fridge while you move on to the next step.
Take a medium saucepan and pour in the fresh liquid cream. Add sugar and place the saucepan over medium heat, warming it to 83Β°C (check with a food thermometer). Once it reaches the right temperature, remove the saucepan from the heat. To cool the mixture quickly, either place the saucepan in a blast chiller or set it in a bowl of ice water.
Once the cream-sugar mixture and the grape juice have cooled down sufficiently, combine them in a bowl and mix them together. Transfer the mixture into an ice cream maker, making sure the ice cream bowl is pre-chilled (you can place it in the freezer the night before). Churn the mixture for about 30-35 minutes, until it thickens to a gelato-like consistency. Once ready, transfer the gelato into a large bowl and smooth it out. Let it firm up in the freezer for at least 30 minutes.
While the gelato is chilling, prepare the soaking syrup for the cocoa sponge cake. Blend the remaining strawberry grapes for the soaking syrup in the same way as you did earlier. Strain the juice and pour it into a small bowl. Add 2 tablespoons of water to dilute the juice slightly, then set aside.
Now it’s time to assemble the Zuccotto. Lightly grease an 21.5 cm diameter zuccotto mold. Once the mold is prepared, take the gelato out of the freezer and spoon it into the mold. Smooth the gelato evenly with a spatula, then cover the gelato layer with slices of the cooled cocoa sponge cake.
Place the filled mold back into the freezer and allow it to harden for about 2 hours, until solid. Once completely set, carefully remove the Zuccotto from the mold. To make this easier, dip the mold briefly into a bowl of hot water to loosen the edges.
Invert the Zuccotto onto a serving plate. For decoration, whip the 500g of fresh liquid cream in a stand mixer or with a hand mixer, adding powdered sugar to taste. When the cream has thickened and stiff peaks form, transfer it to a piping bag fitted with a star tip.
Decorate the surface of the Zuccotto with whipped cream swirls and finish with a cluster of fresh strawberry grapes. You can also sprinkle a little unsweetened cocoa powder on top for a delicate touch.
Store the Zuccotto in the freezer, but take it out about 15 minutes before serving to allow it to soften slightly and bring out the full flavors.
Serve and enjoy your delicious Zuccotto with Strawberry Grapes!
