Prep Time15 mins
Total Time5 hrs 15 mins
Servings: 1 to 3 small zuccottos
- 1 to 2 pound cakes 1 to 2 pound cakes (store-bought or homemade)
- 3 tablespoons rum + 1 tablespoons sugar, whisked together
- 3/4 cup ricotta
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 tablespoon sprinkles
- 3/4 cup ricotta
- 2 tablespoons dulce de leche
- Pinch of salt
- 1 teaspoon cocoa powder optional
- 1 teaspoon powdered sugar optional
This is a super loose recipe. The filling amount will vary depending on how big your bowl is. I used three soup-type bowls. Not serving size big. But you could make them that big, but of course you're going to need more filling and more pound cake.
Start by lining the bowl or bowls with plastic wrap, leaving enough slack so that you can wrap the pound cake at the end.
Slice the pound cake lengthwise. And then cut those big slices into strips. If the pound cake is a bit dry (you can test this by bending it slightly), you can brush the pound cake strips with a bit of rum and sugar mixture. This will add flavor and pliability.
Place the strips of pound cake into the bowl, creating whatever design you like. I ended up placing two strips on top of each other creating a X and then cutting the small square that's on top, creating an X that's completely flush to each other. Does this make sense? And then I added other triangles. There's no right way to do this, you just add, slice it up, add, until totally filled.
Add the ricotta filling and then top it with more slices of pound cake. Wrap the plastic wrap over the "bottom" of the cake and press it. Place it in the fridge to chill for at least 8 hours, ideally overnight. Repeat if you like, making as many as you like!
When you remove it from the fridge, unwrap it and turn it onto a plate. You may need to give it a few smacks to have it release from the bowl. Remove the plastic wrap and discard. Dust with cocoa powder or powdered sugar, if you like. Garnish with berries, if you like. Slice it up and enjoy.