Name: Zuccotto alla Ricotta (Ricotta Dome)
Yield: Makes 8 ample servings
Cuisine: Italy
Ingredients: 1 cup heavy whipping cream and 2 tablespoons unsalted pistachios, chopped, for finishing; 1 cup heavy whipping cream; 1 cup confectioners’ sugar; 1 envelope unflavored gelatin; 3 tablespoons unsalted pistachios, chopped; 1 tablespoon anisette; White rum; One 9- or 10-inch Pan di Spagna, baked and cooled; 1 pound whole-milk ricotta, commercial or homemade; 3 tablespoons white rum; 3 tablespoons bittersweet chocolate, chopped

Preparation info

Makes
8
ample servings

Difficulty
Easy

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

About

The elegant pastry shops of Rome and Florence are filled with zuccotti of all flavors and appearances. Most of them are made in slightly flared, round-topped, bucket-shaped molds, although the classic zuccotto shape is a half-sphere. The name derives from zucco, or pumpkin; the dome shape recalls that of Florence’s Duomo, or cathedral. The zuccotto is a thoroughly Florentine dessert.

I like to use a ITA-quart Pyrex bowl to mold the zuccotto — the s