Zuccotto with Hazelnut Bavarian Cream

Name: Zuccotto with Hazelnut Bavarian Cream
Total time: 3600 s
Yield: 10 servings
Ingredients: 2 cups pastry cream (500 ml); 3/4 cup hazelnuts (100 g); 2 1/2 teaspoons powdered gelatin (8 g); 3/4 cup whipped cream (200 g); 3/4 cup brewed coffee (200 ml); 1 package ladyfingers; 3 tablespoons unsweetened cocoa powder, plus more for decorating

Assunta Russo @pasticci_spicci

Delicious and easy to make.

Assunta Russo @pasticci_spicci

Delicious and easy to make.

Saved

Ingredients

1 hour plus chilling

10 servings

2 cupspastry cream (500 ml)
3/4 cuphazelnuts (100 g)
2 1/2 teaspoonspowdered gelatin (8 g)
3/4 cupwhipped cream (200 g)
3/4 cupbrewed coffee (200 ml)
1 packageladyfingers
3 tablespoonsunsweetened cocoa powder, plus more for decorating

Saved

Steps

1 hour plus chilling

1

Soak the gelatin in water. Finely chop the hazelnuts. Whip the cream.
2

Fold the chopped hazelnuts, unsweetened cocoa powder, and pastry cream into the whipped cream. Meanwhile, dissolve the gelatin and add it to the mixture.
3

Line a bowl with plastic wrap to shape the zuccotto. Brew the coffee.
4

Dip the ladyfingers in the coffee and line the entire inside of the bowl. Pour in some of the cream mixture and alternate layers of ladyfingers and cream, finishing with a layer of ladyfingers. Reserve a few spoonfuls of cream for the topping. Seal well with plastic wrap and let set overnight.
5

Carefully invert the zuccotto onto a serving plate. Cover the entire surface with the reserved cream and decorate with unsweetened cocoa powder.