View Single Post
Old 28.02.2015, 16:35
acmilan's Avatar
acmilan acmilan is offline
Forum Veteran
Join Date: Aug 2008
Location: San Donato Milanese
Posts: 612
Groaned at 15 Times in 10 Posts
Thanked 805 Times in 350 Posts
acmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Zuccotto made with savoiardi biscuits

200g Savoiardi biscuits
150ml amaretto almond liquor
40g flaked almonds
500g ricotta cheese
zest of half a lemon
zest of half an orange
4 tablespoons caster sugar
40g 70% cocoa dark chocolate (need to melt it over bain marie)

Line a 1 litre pudding bowl with a double layer of cling film, letting the excess hang over the sides - you'll need this to cover the top of the pudding later.
Place the sponge fingers into a large shallow bowl, pour over the almond liquor and toss to coat. Press three of the soaked sponge fingers into the base of the bowl to make a layer, then line the sides with most of the remaining sponge, pressing firmly so there are no gaps between them.
Gently toast the almonds in a frying pan over a medium-high heat for a few minutes, then set aside. Combine 250 grams ricotta and sugar in a large bowl, then add the zest of lemon and orange and mix well, then place half the mixture into the lined bowl. Place half of the reserved sponge fingers on top, pressing down firmly to form a nice, even layer. Stir the melted chocolate into the remaining 250 grams ricotta, add the almonds as well and give it a mix. then spoon it into the bowl, smoothing it out with a spatula. Finish with a final layer of the sponge fingers, then cover with the excess cling film, pressing down firmly on the pudding so it's nice and compact. Cover with a plate and place a heavy weight on top - a few tin cans work well, then place in the fridge to set overnight.
The next day, carefully peel away the cling film, then turn the pudding out onto a large serving plate. Remove the cling film, dust over some cocoa powder!
alternatively you can melt some more dark chocolate and pour it over the top. you'll need to place it back into the fridge to set, but this is optional
Attached Thumbnails
post-photos-what-you-cook-bake-switzerland-11029551_10206141672931692_7398987544787541177_n.jpg   post-photos-what-you-cook-bake-switzerland-11033194_10206141672851690_3741379004243482854_n.jpg  
Reply With Quote
The following 3 users would like to thank acmilan for this useful post: