Zuccotto with Raspberries
- For the sponge cake (prepared the previous day)
- 120 grams
- 1 packet
- 50 grams
- 50 grams
For the sponge cake, line a baking sheet with parchment paper.
Beat the yolks with half of the powdered sugar and the vanilla sugar until fluffy.
Beat the egg whites until stiff, sprinkle in the remaining powdered sugar and continue stirring until the meringue is shiny and the sugar is well incorporated.
Fold the egg whites into the egg yolk mixture with a mixing spoon.
Sift the flour and cornstarch over the egg mixture and fold in gently.
Spread the batter about 1 cm (approximately 1/2 inch) high on the prepared baking sheet, and bake on the middle rack in the preheated oven at 175°C (approximately 350°F) for about 20 minutes. Remove the finished sponge cake from the oven, let cool slightly and turn out gently onto a board. Remove the baking paper and leave to cool, covered with a damp kitchen towel overnight.
Line a deep bowl with plastic wrap. Cut out a small circle (the size of the bowl bottom) from the sponge cake. Cut the remaining cake into strips and line the bowl with it. Mix the maraschino, rum, and orange liqueur and brush the cake with the mixture.
For the filling, chop the chocolate coarsely and melt in a water bath.
Beat the double cream and sugar with the mixer until stiff, remove 1/3 of the cream and place in a second bowl. Stir the raspberries and candied fruits into the remaining cream. Spread this mixture onto the cake evenly.
Crumble the ladyfingers and mix with the remaining cream and the chocolate, spread over the raspberry cream and cover with the remaining cake.
Wrap with plastic and put in the freezer overnight.
To serve, turn the Zuccotto out onto a plate and garnish with raspberries and mint leaves.