RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1634
| View Recipe |
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| Recipe Name: |
Zuccotto (Tuscan Trifle) |
| Source: |
Martha Stewart Living, December 2001 |
Submitted by: |
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Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Dairy |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.39
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| # Sides Included: |
0 |
Difficulty: |
Difficult |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
4 Ounce(wt)s hazelnuts
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Directions:
Preheat oven to 350 degrees.
Place hazelnuts in a single layer on a rimmed baking sheet: toast until skins begin to split, about 10 minutes. Rub warm nuts vigorously with a clean kitchen towel to remove skins. Return to baking sheet: toast until fragrant and golden brown, about 1 minute more. Cool: coarsely chop. Set aside.
In a small saucepan, combine sugar, water, and liqueur, if using. Bring to a boil; stir until sugar has dissolved. Remove from heat; set aside to cool completely. Line 9-by-5-inch domed metal or glass bowl with plastic wrap.
Cut rectangular sponge cake into thirds crosswise and lengthwise, making 9 rectangles. Reserve round sponge cake layer to use on top. Cut each rectangle diagonally in half, forming 18 triangles. Brush both sides of each triangle with some syrup. Line inside of bowl with triangle slices, pointed ends facing bottom of bowl, to form a sunburst pattern. Fit slices snugly so bowl is completely lined. Use small pieces of syrup-brushed cake to fill in gaps. Trim the cake top to make it even. Transfer lined bowl to refrigerator.
Place cream and confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium until stiff, about 3 minutes. Gently fold in reserved nuts, toffee, and raspberries. Remove lined bowl from refrigerator, fill with cream mixture, and cover top with cake round. This will become bottom of zuccotto when unmolded. Cover with plastic wrap; refrigerate 12 hours or overnight.
Place a wire rack on top of bowl, and invert zuccotto onto rack. Place on a rimmed baking sheet. Remove bowl and plastic wrap. Using a ladle, pour ganache over top of dome, letting excess drip down sides onto rack. Make sure to coat entire surface of the zuccotto. Cut into wedges. Ladle with crème Anglaise. Serve immediately, garnished with chopped toffee, nuts and berries. at room temperature. |
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Chocolate Ganache
(Add to shopping list) :
12 Ounce(wt)s chocolate, baking, bittersweet finely chopped
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Directions:
Place the chocolate in a medium heatproof bowl. Place the cream in a small saucepan, and bring to a boil. Pour over the chocolate, and let sit for 5 minutes. Whisk until completely smooth. Allow to cool, stirring occasionally, until lukewarm. Use immediately. |
Vanilla Bean Crème Anglaise
(Add to shopping list) :
1 Cup milk, whole
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Directions:
Fill a large bowl with ice and water; set aside. In a medium bowl, whisk egg yolks and sugar until lightened, about 2 minutes. Place milk and heavy cream in medium saucepan over medium heat. Scrape vanilla seeds into pan; add the pod. Bring to a simmer; reduce heat to low. Whisk about 1/3 cup of the milk mixture into the egg-yolk mixture to temper it. Return this mixture to the saucepan.
Cook the Crème Anglaise over medium heat, stirring constantly with a wooden spoon, until the mixture thickens to the consistency of heavy cream. Discard the vanilla pod, and strain the crème Anglaise into a medium metal bowl. Place the bowl over the ice bath to chill until ready to serve. Store in an airtight plastic container, refrigerated, for up to 4 days. |
Vanilla Sponge Cake
(Add to shopping list) :
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Directions:
Preheat the oven to 350 degrees. Butter the bottom and sides of an 11-by-17-inch rimmed baking sheet and a 9-inch-diameter round cake pan. Line the bottom of each pan with parchment paper and butter again. Flour the pans, and set aside. In a small bowl, sift together the flour and cornstarch; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and ¾ cup sugar on high until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry the mixer bowl and the whisk attachment.
Combine the egg whites and salt in the mixer bowl, and beat on medium speed until soft peaks form, about 1 ½ minutes. With the mixer running, slowly add the remaining 6 tablespoons sugar. Continue beating until stiff and glossy, about 1 minute.
Fold the egg white mixture into the egg yolk mixture. In thee additions, fold the reserved flour mixture into the egg mixture. Transfer two thirds of the batter to the baking sheet, and smooth the top with an offset spatula. Transfer the remaining batter to the round pan; smooth the top with the spatula. Bake until light golden brown and a cake tester comes out clean, about 20 minutes. Transfer the pans to wire racks to cool; turn out the cakes, remove the parchment paper, and wrap in plastic wrap until ready to use. |
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| Nutrition per Serving: |
| Calories: |
191 |
Total Carbs: |
32.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
3.0 |
Fat: |
6.3 |
Protein: |
1.55 |
| Fiber: |
1.22 |
Sodium: |
4.97 |
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