This is the best Italian recipe to recycle a sponge cake that is getting stale. It's soaked in an orange syrup and filled with a mascarpone and eggs cream. Italians use pandoro and torrone, two ingredients typical of Christmas holidays, but any kind of sponge cake and a good mix of nuts and chocolate will work.
Makes: 4 zuccotti
1 orange, juiced
100g caster sugar, divided
2 shots glasses orange liquor (about 60ml)
3 egg yolks
3 egg whites
1 pinch salt
200g mascarpone cheese
2 slices pandoro or any sponge cake
4 pieces Italian torrone with hazelnut and chocolate cream or any chocole and nuts toffee, crumbled
50g mascarpone cheese
50g ricotta cheese
1 tabelspoon vanilla icing sugar
orange zest, to taste
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Directions Preparation:25min › Extra time:1hour › Ready in:1hour25min
Zuccotto In a small saucepan place the orange juice and 2 tablespoons of sugar taken from the 100g. Bring to boil and simmer for 10 minutes. Then remove from heat and mix with the orange liquor.
Beat the egg yolks with the remaining sugar until frothy.
In a separate bowl, beat the egg whites with a pinch of salt to stiff peaks.
In a third bowl, beat the mascarpone cheese until smooth and then add the egg yolks. Gently incorporate the egg whites with a spatula, in 3 times, with a bottom up movement.
Slice the pandoro or the sponge cake in small strips, about 2 to 3cm wide and 12 to 13cm long.
Dip each pandoro strip in the orange liquid, than lay on the bottom of 4 tea cups, all in one layer. Spoon 2 tablespoons of mascarpone cream on top and some torrone crumbles. Cover with another layer of pandoro. Make more layers if the ingredients allow to.
Wrap the cups in plastic wrap and refrigerate for one hour and up to serving.
Decoration: Beat mascarpone, ricotta and 1 tablespoon icing sugar.
When it's time to serve, flip the tea cups on serving plates. Spoon the cheese cream on top, decorate with orange zests and serve.