Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Zuccotto monoporzione light con crema di ricotta

Light Individual Zuccotto with Ricotta Cream

Name: Light Individual Zuccotto with Ricotta Cream
Total time: 7800 s
Yield: 1 serving
Ingredients: 1 package ladyfinger cookies (such as Pavesini); 7 oz ricotta cheese (about 200 grams)

Nunzia Marzocco @Nunziamarzocco68

Light Individual Zuccotto with Ricotta Cream

Nunzia Marzocco @Nunziamarzocco68

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Ingredients

10 minutes + 2 hours in the fridge

1 serving

1 packageladyfinger cookies (such as Pavesini)
7 ozricotta cheese (about 200 grams)
Erythritol, to taste
Dark chocolate chips, to taste
4 to 5 strawberries
Red food coloring
Milk, as needed

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Steps

10 minutes + 2 hours in the fridge

1

Line a small bowl with plastic wrap.
2

Pour some milk into a bowl. Dip the ladyfinger cookies in the milk and arrange them around the sides and bottom of the lined bowl.
3

Mix the ricotta with erythritol, adjusting the amount to your taste.
4

Spread a layer of ricotta cream in the bowl, then add chocolate chips and chopped strawberries. Cover with another layer of milk-dipped ladyfingers. Continue layering this way until you reach the top, finishing with a layer of ladyfingers.
5

Cover with plastic wrap and place in the freezer for 30 minutes.
6

Meanwhile, add a few drops of red food coloring to the remaining ricotta cream. Mix until the color is even, then transfer the cream to a piping bag fitted with a small star tip.
7

After 30 minutes, remove the zuccotto from the freezer, invert it onto a small plate, and remove the plastic wrap. Decorate with piped rosettes of ricotta cream and place a strawberry in the center.
8

Refrigerate for at least 1 hour before serving.