Authentic home cooking from Italy, with US measurements. 
Pineapple Zuccotto
Thanks to the Cookpad live session with the talented Nathalie Lagalla, who always shares quick, delicious, and impressive ideas, here’s my zuccotto with camy cream, ladyfinger cookies, pineapple, and chopped pistachios. This is a dessert that truly pleases everyone.
Pineapple Zuccotto
Thanks to the Cookpad live session with the talented Nathalie Lagalla, who always shares quick, delicious, and impressive ideas, here’s my zuccotto with camy cream, ladyfinger cookies, pineapple, and chopped pistachios. This is a dessert that truly pleases everyone.
Open in Cookpad AppSteps
- 1
Prepare all the ingredients. Whip the cold cream with the mascarpone, then slowly add the condensed milk and honey while mixing.
- 2
Finish whipping the cream mixture until smooth.
- 3
Line a bowl with plastic wrap. Dip the ladyfinger cookies in pineapple juice and use them to line the entire bowl.
- 4
Add a layer of the cream, then a slice of pineapple. Repeat with another layer, and finish with more ladyfingers on top. Freeze for 2 hours or refrigerate for 3 hours.
- 5
After 2 hours in the freezer, unmold the zuccotto.
- 6
Decorate with the remaining cream, add the pineapple slices (cut in half) around the base, and sprinkle with chopped pistachios. Chill in the refrigerator until ready to serve.
- 7
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