- Prepare the bowl:
- Line a medium-sized bowl with plastic wrap, leaving enough overhang to cover the top later.
- Prepare the sponge base:
- Slice your sponge cake or arrange ladyfingers to line the bowl. If you like, brush the sponge with coffee or liqueur to moisten it.
- Prepare the filling:
- In a large bowl, whisk together the ricotta (or mascarpone) and sugar until smooth.
- Fold in the whipped cream gently until combined.
- Add the chopped chocolate, nuts, and candied fruit (if using), and stir gently.
- Assemble the Zuccotto:
- Pour the filling into the sponge-lined bowl, smoothing the top.
- Cover with more sponge cake slices or ladyfingers to create the base of the dome.
- Fold the plastic wrap over the top and refrigerate for at least 4 hours, preferably overnight.
- Serve:
- Remove the Zuccotto from the fridge, unwrap the plastic, and invert the dome onto a serving plate.
- Dust with powdered sugar or cocoa powder.
- Slice and serve.
Enjoy your Toskańskie Zuccotto as a light, creamy dessert with coffee or after a Tuscan meal!
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