14 Apr · GelatoMyWay · No Comments

“Zuccotto My Way”

Zuccotto stuffed with  tiramisu’ gelato (home-made italian ice cream)


Welcome back,

Today I propose a recipe for italian  Zuccotto (translate it as “skullcap”) filled with mascarpone gelato.

It may seem a bit of a caloric dessert , but I assure You it is really delicious!!!

Instead of sponge cake, I used a cocoa and water based doughnut , a very soft cake, sweet, lactose-free and tasty!

Try it Yourself …

  • Tiramisu’ gelato:

350 ml. of milk
90 gr. of cream
125 gr. of sugar (if  available,  replace 50 g. of sucrose with dextrose)
10 gr. of milk powder
200 gr. of mascarpone (italian cheese)
3 gr. of  stabilizer
Pinch of salt
3 egg yolks
2/3 rum tablespoons (optional)


Mix dry ingredients all together, then add the egg yolks while continuing to stir.
Finally add milk, cream, rum and, after mixing well,  put the mix in a saucepan and heath gently up to 85 °C with the help of a thermometer.
Let the emulsion to cool down and add mascarpone cheese, stirring again.
In the meantime, turn on the gelato maker machine  and stir for about 30/40 min. or until you see a well mounted gelato.
Let stand in the freezer for about 1 hour.

  • Sponge cake (I used  cocoa and water based doughnut, You find the recipe at the bottom of this post)
  • Dark chocolate flakes
  • Coffee
  • Rum
  • Cocoa powder q.b.


Line the inside of a skullcap shaped mold (it can also fit a breakfast cup) with cooking plastic wrap first, then with slices of sponge cake about 0,2 inches tall.

Sprinkle it, with the help of a spoon or a brush sponge cake, with coffee and rum and put a tablespoon of dark chocolate flakes.

Alternate layers of mascarpone gelato (ice cream)  and chocolate flakes, to fill the skullcap.

Now close with slices of sponge cake, moisten lightly with coffee and rum, and after covering with cooking plastic wrap everything, put it back in the freezer.

When ready to serve, take a plate and capsize the skullcap, then garnish with chocolate shavings and cocoa powder.

Ingredients for the  water and cocoa doughnut:

180 g of sugar
250 g of flour
3 eggs
130 g of  seed or rice oil
130 g of water
a packet of yeast
4 tablespoons of unsweetened cocoa powder


Whisk eggs and sugar until they become foamy, then continuing at a lower speed, add oil, water, flour, baking powder and cocoa.
Pour the mixture into a well-buttered ring mold (for intolerance, I suggest using margarine instead of butter ) and floured with cocoa and bake it at 170-180 ° C for 35-40 minutes (toothpick test it to check cooking).

See you soon!


Valentina Pacini




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