Zuccotto to coffee
Instructions
Cut into slices the bread of Spain, inumiditelo with a little rum and mould round foderateci you have previously covered with plastic (making her spill).
In a casserole put chocolates that you previously chopped, 2-3 tablespoons United rum and instant coffee.
Put the saucepan on low heat and stirring melt the chocolate.
Remove the Pan from heat and let cool.
400 g of assembled and profumatela cream with sugar and vanilla.
Prelevatene half and add to the mixture of coffee and chocolate, stirring gently from top to bottom in order not to take apart the whole thing.
Mix remaining cream with candied fruits and almonds.
Pour the mixture into the mould Cafe, good level and cover with the cream with candied fruits.
Smoothed the surface of the cake with the spatula, cover with a sheet of greaseproof paper and put in the fridge for 10-12 hours.
When serving put the zuccotto raising film and flipping it over on a platter, whip the cream and spalmatela remained on the surface of the cake.
Sprinkle with the crumbled Spain and finally sprinkle with cocoa.
Ingredients and dosing for 4 persons
- 500 g of spain loaf ready
- 2 cups of rum
- 2 drops vanilla essence
- 2 tablespoons of icing sugar
- 500 g of whipping cream
- 80 g of chocolate
- 60 g of diced candied
- 50 g of finely chopped almonds
- 2 tablespoons of instant coffee
- Bitter cocoa powder