Zuccotto Tiramisu

Name: Zuccotto Tiramisu
Yield: 10 servings
Ingredients: 5 packs cocoa Pavesini cookies; 1/2 cup sugar (100 grams); 2 eggs; 1 cup mascarpone cheese (250 grams); 3/4 cup heavy whipping cream (200 ml); 1 tablespoon rum (optional); Brewed coffee (enough to soak the cookies)

Monica @cook_7231186

I had some cocoa Pavesini cookies to use up (no one wanted to eat them!), so I came up with this quick and easy recipe.

Monica @cook_7231186

I had some cocoa Pavesini cookies to use up (no one wanted to eat them!), so I came up with this quick and easy recipe.

Saved

Ingredients

10 servings

5 packscocoa Pavesini cookies
1/2 cupsugar (100 grams)
2eggs
1 cupmascarpone cheese (250 grams)
3/4 cupheavy whipping cream (200 ml)
1 tablespoonrum (optional)
Brewed coffee (enough to soak the cookies)

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Steps

1

Start by making the cream (the amounts above are for a 8-inch (20 cm) mold): In a bowl, beat the egg yolks (set aside the egg whites to whip later) with the sugar until you get a pale, creamy mixture. Meanwhile, brew the coffee to soak the cookies.
2

Add the rum and keep mixing with a whisk. Gradually fold in the mascarpone, then the whipped egg whites, and finally the whipped cream. Gently fold everything together from the bottom up to keep the mixture light and airy.
3

Now assemble the zuccotto: Line a zuccotto mold (or a medium bowl) with plastic wrap to make it easier to remove the dessert later. Pour some coffee into a shallow dish (to lighten it, you can add a small cup of water to the brewed coffee).
4

Dip the cocoa Pavesini cookies in the coffee and line the inside of the mold completely with them.
5

Spoon in some of the cream (about half) into the zuccotto and cover with a layer of coffee-soaked cookies.
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Spread the remaining cream on top.
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Finish with another layer of coffee-soaked cookies.
9

Refrigerate for at least 3 to 4 hours (even better, overnight) before serving.
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