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Zuccotto with strawberries

zuccotto with strawberries

Zuccotto is a typical Italian semifreddo. A delicate and simple no-bake dessert.

Zuccotto doesn’t require cooking, except for the preparation of condensed milk. And with some sweet and juicy strawberries, how could you possibly resist?

Zuccotto can be prepared beforehand and stored in the freezer. Just remove it an hour before serving and leave it at room temperature, so it becomes soft and creamy.

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Our aluminium hemisphere cake mould is ideal to make an elegant and perfectly shaped zuccotto. stampo zuccotto



Hemisphere cake mould






Below you can find the recipe of Graficare in cucina

Preparation time: 30 minutes

Difficulty: low

Budget: low


Ingredients (for a 23 cm – h 10,5 cake mould)

  • 225g of Pavesini biscuits
  • 600g strawberries
  • 2 tablespoons of sugar
  • 750ml fresh cream
For the condensed milk
  • 180g powdered sugar
  • 200g whole milk
  • 25g butter
  • 1 packet of vanilla sugar
For the syrup
  • 200ml of water
  • 100g sugar
  • 1 teaspoon of bourbon vanilla extract


  1. Prepare the condensed milk. Pour the milk in a small pan, add the powdered sugar, the butter and the vanilla sugar and bring to a boil, stirring constantly. Cook for 10 minutes or until it thickens. Remove from the stove and allow to cool.
  2. Wash the strawberries, setting aside two or three for the final decorations, then remove the stems and cut them into cubes. Season with two tablespoons of sugar, stir and set aside.
  3. Prepare the syrup. Pour the water, sugar and vanilla extract in a pan, cook until the sugar dissolves. Remove from the stove and allow to cool.
  4. Combine the fresh cream with two tablespoons of sugar and whip it. Add 300 g of condensed milk and stir until fully incorporated. Set aside a little bit for the final decorations.
  5. Line the mould with some cling film making it overflow abundantly over the edge.
  6. Soak the pavesini in the syrup and line the whole mould with the biscuits.
  7. Cover with a layer of cream and one of diced strawberries.
  8. Continue with another layer of soaked pavesini, one of cream, one of strawberries and so on until you reach the top.
  9. Finish with a layer of pavesini.
  10. Close and seal the cling film over the last layer.
  11. Place the zuccotto in the freezer for a couple of hours. Remember to take it out at least 30-40 minutes before serving.
  12. Once ready, turn the zuccotto upside down on a serving dish, cover it with a layer of cream and decorate the base and the top with a few cream tufts. Garnish with some strawberries.
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