Zuccotto | Giada De Laurentiis

Zuccotto is a boozy, chocolatey, cream-filled icebox cake that gets better overnight.
Less filling than a cake, easier than a souffle, more impressive than a scoop of ice cream - zuccotto is my secret weapon special-occasion dessert. I especially love it for Valentine's Day, when the desire to wow your sweetie leads many cooks to bite off more than they can chew, prepping multicourse meals or complicated entrees that leave you feeling more anxious than amorous. Enter this traditional Tuscan dessert, whose name lovingly means "little pumpkin," which comes together in just a few minutes and can (actually should!) be made the day before you want to serve it.
A dome of brandy-soaked pound cake encloses not one but two cream centers, a dark chocolate mousse and an almond-studded whipped cream, and it's as easy as filling a bowl. After lining the bowl with slices of cake and brushing with brandy to soften them up, scoop in the mousse, leaving a well in the center to be filled . Level the cream, then enclose with more cake slices and pop it in the fridge.
The longer you let the zuccotto sit, the more the brandy has time to soak into the cake and meld all the flavors together into one harmonious whole. There's no precision timing or last-minute stress; just unmold and serve when you and your sweetheart are ready for dessert.
RECIPE: www.giadzy.com/posts/entertai...
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[@TheStorytellingDad]

This was one of the first recipes I ever learned from Everyday Italian! I’ve made it so many times and it’s my absolute favorite dessert.

[@lizziepyper]

What a simple and yummy recipe!

[@ev_green_]

making this for Christmas in a rectangular glass pan to look like a manger