Makes 12 servings
3/4 cup flour
1/4 cup cornstarch
6 eggs, separated
Pinch of salt
1 cup sugar, divided
1/3 cup water
1/3 cup orange liqueur
1/2 gallon ice cream, slightly softened
2 tablespoons confectioners' sugar
1 tablespoon cocoa powder
Preheat the oven to 400 degrees F. Coat a 15 x 12 x 1-inch baking sheet with sides with no-stick spray. Line with aluminum foil or baking parchment. Coat with no-stick spray. Dust with flour. Set aside.
On a sheet of waxed paper, mix the flour and cornstarch; set aside.
In the bowl of an electric mixer, beat the egg whites and salt on medium speed for about 2 minutes or until foamy. Increase the mixer speed to high. Beat, while gradually adding 1/3 cup granulated sugar, for about 3 minutes or until the whites hold soft peaks. Set aside.
In a second bowl, without washing the beaters, beat the egg yolks and 1/3 cup granulated sugar at medium-high speed for about 4 minutes or until the mixture thickens and lightens in color. Fold in half of the beaten egg whites. Repeat folding with the remaining egg whites and the flour mixture until no patches of flour remain.
Pour the batter in a wide swath down the center of the pan. With a spatula, spread the batter to the sides of the pan. Bake for about 8 minutes or until golden. Remove to a rack to cool for 10 minutes. Lift the foil or parchment from the pan. Gently remove and discard the foil or paper; set the cake on the rack to cool.
Meanwhile, in a microwaveable measuring cup, cook the remaining 1/3 cup granulated sugar and the water for about 2 minutes, or until the sugar dissolves. Add the liqueur. Set aside to cool.
Select an 8- to 10-cup freezer-proof bowl (preferably with no lip around the rim) as a mold. Prick the cake all over with a fork. Brush with the reserved liqueur mixture. Place the bowl, upside down, on the cake. With a sharp knife, cut around the diameter of the bowl to make a circle.
Line the bowl with a large piece of plastic wrap. Cut the remaining cake pieces into sections. Place in the bowl, soaked side down, to completely line the bowl. Trim the pieces as needed to fit like the pieces of a puzzle.
Spoon the ice cream into the bowl, smoothing after each addition. Make sure no air holes remain. Top with the reserved cake circle, soaked side up. Press down gently to seal seams. Cover tightly with plastic wrap. Place in the freezer overnight or for several days.
Thirty minutes before serving, remove the plastic from the top. Place a serving platter over the bowl. Holding tightly with both hands, invert the bowl so the zuccotto slides onto the serving platter. Remove the bowl. Set the zuccotto aside until the cake is softened.
Carefully remove the plastic wrap. Dust with confectioners' sugar and cocoa.
To serve, cut into wedges with a serrated knife.
Neapolitan ice cream is a good choice for the filling because you get three different flavors in one package. Or, choose four different filling flavors by selecting four pints of ice cream instead of a single half-gallon.
Depending on the season and the type of ice cream used, the dessert plates may be garnished with fresh raspberries, miniature chocolate chips, drizzles of chocolate sauce, candy sprinkles, whipped cream, or toasted nuts.
Raspberry sauce complements a deep dark chocolate ice cream filling. In a food processor, process the contents of a 10-ounce thawed box of frozen raspberries packed in syrup with 1 to 2 tablespoons of lemon juice until smooth. Pass through a fine strainer to screen out the seeds.
© 2002 PergolaWest, Inc. Visit Simple Italy at www.pergolawest.com
Cooking Up an Italian Life
Simple Pleasures of Italy in Recipes and Stories
by Sharon Sanders
Hardcover: 272 pages
Kate's Global Kitchen for September 13, 2002:
Cooking Up an Italian Life
Copyright © 2002, Kate Heyhoe. All rights reserved.
This page created August 2002
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