Bake-along | Dessert | Food

Zuccotto Baked Alaska – Ice Cream Cake with toasted Meringue topping

November 22, 2018

Peace Greetings dear one!

I am sharing a recipe that I love and have been loved by my folks over the years I started making it.

Zucotto is an (Italian) Ice cream cake that is dome-shaped. Period. Nothing more fancy to that! (just the name)

Many like to make it with sponge cakes, I find the ladyfinger biscuits the easiest as they turn to cake once soaked, plus no hassle of baking a cake.

It is a very simple recipe, just involving 3 steps – get the ingredients, assemble, freeze! The meringue part of it is optional, that’s when it becomes a bomb Alaska, (how fancy.. haha). But if you leave it out, and just top with whipped cream – still so good!

Zuccotto Ice Cream Cake – Baked Alaska

200gm Savoiardi Biscuits
2 tsp coffee
¼ cup water
2 tsp sugar
500 ml whipping cream
75gm grated chocolate (70% cocoa)
3 tsp cocoa powder
30 gms chopped almonds (lightly toast them in a pan for better flavour)
3 tsp sugar
1 tsp vanilla extract
pinch of salt to taste

Line a 20 cm wide bowl with plastic wrap. In a wide bowl add some warm water, coffee and sugar. Dip the biscuits lightly and arrange them around the base and the sides of the bowl.

Whip the cream until stiff, fold in the vanilla extract and salt and divide the cream into 2 parts.

Add cocoa powder and 3 tsp sugar into one part and fold into the cream.

Add chopped almonds and grated chocolate to the other. Set aside.

Add one part of the cream to the base of the biscuit layer. Top with a layer of soaked biscuits. Followed by the other part of the cream.

Cover the top with more soaked biscuits. Cover the top with a cling wrap and freeze for a few hours. (2 hours if you want it slightly soft and 4 hours if you like it frozen hard)

For the Meringue

3 egg whites
3/4 cup granulated sugar
3 tbsp water
2 tbsp corn syrup
1/4 tsp cream of tartar
1/8 tsp salt
1 tsp vanilla

WHISK egg whites, sugar, water, corn syrup, cream of tartar and salt in a large metal bowl set over a large pot with 1 in. of simmering water until sugar dissolves, about 3 min. Beat with an electric mixer on medium-high over water, until stiff peaks form when beaters are lifted, about 7 min. Remove from heat. Beat in vanilla.

To serve, remove the cake at least 15 mins before serving (if the cake has been freezing for 4 hours or more). Tip it cake-side down, on a serving platter and pile the meringue topping over the top and sides of the cake. Use your fingers to create patterns or pointed tips. You don’t want a smooth finish basically. Toast frosting using a blowtorch, or you can even use the broiler of your oven to give a lightly toasted finish. Serve immediately.

Extra notes:

  1. I usually make this way ahead before serving. Its a great make ahead dessert.
  2. The meringue is optional. If you don’t want to do the meringue bit, just whip 1 cup of cream and pile on the cake before serving. Decorate with some shredded chocolate (I just crumble flakes chocolate) and berries/ chopped nuts maybe.
  3. You can easily double the recipe and it would serve a crowd.
  4. I lined the steel bowl with the savoiardi biscuits, filled with the cream and then covered the top with more biscuits. Frozen and just inverted. This is how it should look when you remove the plastic wrap.
    This Zucotto is topped with sweetened whipped cream and some crumbled flakes chocolate.

    Do let me know if you try the recipe. Tag me in your stories/ posts and I’ll be just so happy.

    Its a winning recipe loved by all, not too sweet, not too chocolatey, just the right balance of taste, texture and lusciousness. It’s not all that complicated to make, try it and you will know.

     

    If you’re confused about something, just message me or comment down below and I’ll be happy to help 🙂