Summer Zuccotto


Summer Zuccotto


3 cups berries - strawberries, blueberries, raspberries or blackberries

1/2 cup sugar

juice of 1/2 lemon


Slice the strawberries, then mix all the berries together with the sugar and lemon and let them sit for about an hour, or until juices have formed at the bottom of the bowl. While the berries and macerating, prepare the other ingredients:


1 Pan D'Oro, or a large sponge cake


2 cups heavy whipping cream

1/2 cup confectioner's sugar


1 tsp. gelatin, dissolved in a little water (1/4 cup or so)


1/2 cup orange juice

1/4 cup creme de cassis or rum or other liqueur

juice from the drained berries


for the raspberry sauce:

Boil together one 10- or 12-ounce package of frozen raspberries, or a pint of fresh raspberries, 2 T. water and 1/4 cup sugar. Boil for about five minutes, then force through a strainer. Add 1 tsp. lemon juice and refrigerate.


Line a bowl with plastic wrap. (Mine held approximately 2 quarts of liquid).

Cut the cake into large slices (about 1/2 inch thick) and fit them tightly into the bowl. 


Drain the juice from the berries and add the orange juice and the liqueur and/or rum.

Spoon some of the juices all over the cake, wetting it all over.


Sprinkle the gelatin over the water and let it sit for a few minutes while you whip the cream.


Whip the cream with the confectioner's sugar, adding in the dissolved gelatin. Fold the drained berries into the whipped cream, then spoon the mixture into the cake-lined bowl.


Cover with more pieces of cake, and wet cake with more liquid. If you run out of liquid, you can always use rum, or if you prefer less alcohol, use a simple syrup (make it by boiling some water with sugar and letting it cool).


Cover the whole thing with plastic wrap and place in the refrigerator at least 12 hours, or overnight.


Serve with the sauce and decorate with more berries and mint leaves.

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