Semi this, Semi that, Zuccotto Semifreddo!

ZUCCOTTO

Zuccotto with Tuscan saffron

From the beautiful city of Florence in the region of Tuscany Italy, the first Italian ‘semifreddi’ or semi-frozen cakes were born. Originally made in the Renaissance period, this delicate dessert impressed guests at banquets and was innovative for its time. It was known to have contained ricotta cheese, cocoa grains, citrus peel and Alchemes liquor(an infusion of neutral spirits with sugar, cinnamon, nutmeg and vanilla that has a striking red colour).

Zuccotto using Alchemes liquor

Today, saffron, a special spice found in Tuscany can be added to the sweet, ice cream centre for a different, unique spice and perhaps bitter flavour. The semifreddo is then surrounded by sponge cake which can be made with Italian lady finger biscuits called savoiardi as the sponge cake, or simply using a store bought pound cake that is moistened with liquer at the beginning to create the dome mould. Then with a mixture of sweetened whipped cream, pieces or grated chocolate and various chopped nuts, the Zuccotto is then refrigerated for at least one day before being served.

Zuccotto with panettone

Zuccotto with lady finger biscuits

Although Zuccotto may appear to look quite labour intensive, it really isn’t if you plan ahead. 

There are so many variations of this desert and it is actually quite simple.  

This dessert is ususally frozen and then thawed to serve cold. It can be served with the same liquor it contains or complimented well with coffee liquer.

Zuccotto means ‘little pumpkin’ referring the type of shape the dessert was moulded in, and it is believed to be inspired by the ‘Duomo di Firenze’, Florence’s main cathedral that is dome shaped. 

If you want to try this classic, inventive Florentine dessert click here for a full recipe!