No-Bake Pineapple Zuccotto
Cake
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Cook Time
6 h
Servings
8
Difficulty
Easy
Prep Time
30 Min
Description
This pineapple zuccotto cake is a fresh and delicious dessert, perfect for hot summer days. Its preparation is simple and requires no cooking, making it ideal for those who have little time but don't want to give up a delicious dessert. The ladyfingers soaked in pineapple juice and limoncello create a soft and fragrant base, while the yogurt and cream cheese cream, enriched with diced pineapple, gives a velvety texture and an exotic flavor. A touch of yellow food coloring enhances the vibrant color of the pineapple, making this cake even more inviting. Decorated with candied cherries, it is perfect for a birthday or a party with friends.
Ingredients (11 ingredients)
-
36 piece ladyfingers
-
10 g sheet gelatin
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500 ml already sweetened whipping cream
-
500 g pineapple yogurt
-
200 ml spreadable cheese
-
550 g canned pineapple
-
100 ml water
-
yellow food coloring
-
candied cherries
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0.5 bicchiere water
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15 ml limoncello
Preparation (9 steps)
Preparation of the pineapple soak
Empty the canned pineapple, separating the juice from the fruit. Dilute the juice with ½ glass of water and add 15 ml of limoncello. Mix well and set aside.
Soften the gelatin
Put 10 g of sheet gelatin in a bowl with cold water and let it soften for about 10 minutes.
Cream preparation
In the Thermomix bowl, pour 500 ml of already sweetened whipping cream and whip with the butterfly for 2 Min./Stufe 3.5. Transfer the whipped cream to a bowl and set aside.
Melt the gelatin
Squeeze the softened gelatin and put it in the Thermomix bowl. Add 100 ml of water and melt for 2 Min./50°C/Stufe 2.
Combine the ingredients
Add 500 g of pineapple yogurt and 200 ml of spreadable cheese to the bowl. Mix for 20 Sec./Stufe 3.
Incorporate the gelatin and cream
Add the melted gelatin to the mixture and mix for 10 Sec./Stufe 3. Gently fold in the whipped cream with a spatula.
Zuccotto assembly
Cut 550 g of canned pineapple into small pieces. Take a 22 cm diameter bowl and completely line the inside with food film. Soak the ladyfingers in the pineapple soak and line the bowl with the ladyfingers.
Filling and decorating
Pour half of the cream into the bowl, add half of the diced pineapple, pour the remaining cream and pineapple. Close with other soaked ladyfingers. Cover with film and put in the freezer for at least 6 hours.
Serve
Remove from the freezer 30 minutes before serving. Garnish with candied cherries and serve.
Finished cooking? Great! 🎉
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Created by
Francesca Leone
6
Rezepte
0
Kochbücher
Allergens
- Milk
- Cereals containing gluten
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