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Zuccotto mascarpone cheese

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  • 1. In a bowl, pour the mascarpone cheese and knead vigorously with a fork
  • 2. Beat with a whisk or a planetary sugar with the egg yolks until the mixture is creamy and light
  • 3. Pour in the mixture, continuing to whisk, 5 tablespoons Marsala liqueur
  • 4. Cook the mixture over medium heat for 10 minutes in a water bath, making sure to stir constantly
  • 5. Remove from heat, let cool for a few minutes and then with a wooden spoon, add the mascarpone cheese to egg flip with movements and rotational constants, taking care not to incorporate air to remove the compound
  • 6. Wet a mold skullcap with Marsala liquor was
  • 7. Slice the cake and used in part for lining the mold
  • 8. Pour the mixture into the mold and cover with the remaining slices of sponge cake
  • 9. Let cool zuccotto mascarpone cheese in the refrigerator for about 12 hours
  • 10. Turn out the cake on a serving dish and decorate as desired

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