Zuccotto Fiorentino with Strawberries and Mousseline Cream
Here is my version of the delightful Zuccotto Fiorentino, a sumptuous dome-shaped cake that serves as a perfect dessert entremet for summer gatherings and special celebrations. Inside a strawberry infused ladyfinger shell, you'll discover layers of heavenly mousseline cream paired with juicy, fresh-ripe strawberries. Prepare to dazzle your taste buds with this exquisite creation.
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Ingredients
- 400 g ladyfinger 40-50 biscuits
- 1 kg strawberries
Mousseline cream
- 2 egg yolk
- 2 cup milk
- 3 tablespoon cornstarch
- 1 cup sugar
- 150 g butter
- 150 g mascarpone
Strawberry Simple Syrup
- 1/2 cup water
- 1/2 cup sugar
- 2-3 each strawberries
Chantilly cream
- 1 cup heavy whipping cream
- 2 tablespoon sugar
- 1 teaspoon vanilla extract
Garnish
- 10 g freezer dried strawberries
Instructions
Mousseline Cream:
- Whisk together egg yolk, sugar, and cornstarch in a heat-resistant bowl.
- Gently heat milk in a saucepan until simmering, then add remaining sugar.
- Gradually pour hot milk over yolk mixture while stirring to temper the yolks.
- Pour combined mixture back into the saucepan through a sieve to remove lumps.
- Stir continuously over medium-low heat until custard thickens and gently boils.
- Transfer custard to another bowl, cover tightly with plastic wrap, and let it cool.
- In a separate bowl, whip butter until smooth, then add mascarpone cheese and continue whipping until fluffy.
- Gradually add custard to the butter mixture, one tablespoon at a time, while whipping until fully combined.
Simple Strawberry Syrup:
- Bring the sugar and water to a boil. Add roughly chopped strawberries and bring to a boil, and let it all boil for 2-3 minutes.
- Turn the heat off and let it sit for 30 minutes.
- Strain the syrup through a mesh sieve.
Assembling and Chilling the Zuccotto:
- Line a metal or glass bowl with plastic wrap.
- Dip dry ladyfingers in a shallow dish of strawberry syrup, soaking both sides briefly.
- Place soaked ladyfingers on a separate plate, repeating until all ladyfingers are soaked.
- Arrange soaked ladyfingers along the sides and bottom of the prepared bowl.
- Spread a generous layer of mousseline cream over the arranged cookies.
- Add strawberries on top of the cream.
- Repeat the layering process with the re-hydrated biscuits.
- Arrange ladyfingers on top, trimming if needed to fit.
- Cover the zuccotto and chill for at least 6 hours.
- Uncover and invert the cake onto a plate, removing the bowl and plastic wrap.
Nutrition
Calories: 485kcal | Carbohydrates: 51g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 174mg | Sodium: 161mg | Potassium: 257mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1104IU | Vitamin C: 49mg | Calcium: 120mg | Iron: 2mg