Recipe Mascarpone Zuccotto

To prepare this dish

Ingredient list

Sponge cake

204 g egg whites
204 g sugar
122 g egg yolks
238 g Pastry flour (low protein)
0.7 g vanilla extract
1.4 g lemon peel

Raspberry lemon syrup

100 g raspberry puree
20 g lemon juice
40 g water
60 g invert sugar

Pistachio Bavarian Cream

210 g milk
44 g Excellence whipping cream 35% fat
30 g egg yolks
15 g sugar
7 g dextrose
1.5 g rice starch
0.88 g salt
20 g pistachio paste 100 %
90 g custard
10 g gelatin mass
70 g Excellence whipping cream 35% fat
30 g Mascarpone

Raspberry mousse

29 g egg whites
6 g sugar
15 g glucose powder
109 g raspberry puree
16 g gelatin mass
25 g Excellence whipping cream 35% fat
21 g Mascarpone

Poached raspberries

70 g granulated sugar
150 g frozen raspberries

Mascarpone decorative cream

42 g milk
1 vanilla pod (or vanilla extract)
12 g gelatin mass
22 g honey
67 g Mascarpone
205 g Excellence whipping cream 35% fat

Elle & Vire products used

Excellence whipping cream 35% fat

Mascarpone

The recipe,
step by step

1. 1

   Sponge cake

   Whisk the egg whites, gradually adding the sugar. When stiff peaks form, fold in the egg yolks and flour. Pour 75 g of batter into Ø12 cm zuccotto moulds. Place a Ø10 cm countermould on top (greased on the outside and weighted with beans on the inside). Bake at 160°C for approximately 15 minutes.

2. 2

   Raspberry lemon syrup

   Combine all the chilled ingredients and store at +4°C.

3. 3

   Pistachio Bavarian Cream

   Prepare a custard with the first seven ingredients cooked to 82°C. Weigh the custard after cooking. Stir the pistachio paste into the custard. Add the melted gelatine mass, then fold in the lightly whipped cream and mascarpone.

4. 4

   Raspberry mousse

   Whisk the egg whites with the sugar and glucose. Heat some of the raspberry puree to 40°C, add the gelatine, and combine with the remaining puree. Fold in the meringue, followed by the lightly whipped cream and mascarpone.

5. 5

   Poached raspberries

   Combine the sugar and raspberries, vacuum seal, and cook at 65°C for 5 hours. Cool at +4°C and drain thoroughly before using.

6. 6

   Mascarpone decorative cream

   Bring the milk and vanilla to a boil, then let it infuse for 10 minutes. Strain, then add the honey and gelatine mass. Blend with the mascarpone and chilled cream using an immersion blender. Refrigerate for 12 hours before using.

7. 7

   Assembly and finishing touches

   Imbibe the outside of the sponge with raspberry and lemon syrup. Line the inside of a zuccotto mould with the imbibed sponge. Fill halfway with 50 g of raspberry mousse and 35 g of poached raspberries. Chill at +4°C. Fill the remaining space with 60 g of pistachio Bavarian cream. Top with another Ø10 cm layer of imbibed sponge. Freeze at -18°C, then unmould. Decorate with mascarpone cream, pistachios, and fresh fruit. Serve at +4°C.

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