Manado-inspired Zuccotto

Ingredients

In this Manado-inspired version of Zuccotto, we infuse the traditional Italian dessert with the vibrant flavors of Manado cuisine. The original recipe is adapted to include Manado's signature ingredients such as coconut, chili, and aromatic spices, giving it a unique and spicy twist. We alse have the original recipe for Zuccotto, so you can check it out.

• 1 sponge cake (500g) 1 sponge cake (500g)
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (60g) sugar 1/4 cup (60g) sugar
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 cup (60g) powdered sugar 1/4 cup (60g) powdered sugar
• 1/2 cup (40g) toasted coconut flakes, for garnish 1/2 cup (40g) toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Slice the sponge cake horizontally into three equal layers.
2. 2.
   In a saucepan, combine the coconut milk, water, sugar, chopped chilies, nutmeg, cloves, coriander, and vanilla extract. Bring to a simmer over medium heat, stirring occasionally, until the sugar has dissolved and the flavors have melded together. Remove from heat and let it cool.
3. 3.
   In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
4. 4.
   Gently fold the whipped cream into the cooled coconut milk mixture until well combined.
5. 5.
   Line a bowl with plastic wrap, leaving enough overhang to cover the top of the dessert later.
6. 6.
   Place one layer of sponge cake at the bottom of the lined bowl. Drizzle with the spicy coconut syrup.
7. 7.
   Spread a layer of the coconut cream mixture over the sponge cake.
8. 8.
   Repeat the layers with the remaining sponge cake, syrup, and coconut cream mixture, finishing with a layer of coconut cream on top.
9. 9.
   Fold the overhanging plastic wrap over the top of the dessert to cover it completely.
10. 10.
    Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to set.
11. 11.
    Before serving, remove the plastic wrap and invert the Zuccotto onto a serving plate.
12. 12.
    Garnish with toasted coconut flakes.
13. 13.
    Slice and serve chilled.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Red chilies — Adjust the amount of chilies according to your spice preference.
• Toasted coconut flakes — Toast the coconut flakes in a dry pan over medium heat until golden brown for added flavor and crunch.

Tips & Tricks

• For an extra kick of heat, add a pinch of ground cayenne pepper to the coconut cream mixture.
• If you prefer a milder version, remove the seeds from the chilies before chopping.
• Experiment with different spices like cinnamon or cardamom to customize the flavor profile.
• Serve the Zuccotto with a drizzle of chocolate sauce for an indulgent twist.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Manado-inspired Zuccotto chilled for the best flavor and texture. Slice it into wedges and accompany each serving with a dollop of whipped cream and a sprinkle of toasted coconut flakes.

Presentation advice

To enhance the presentation, dust the top of the Zuccotto with powdered sugar before garnishing with toasted coconut flakes. You can also decorate the serving plate with fresh mint leaves or edible flowers for an elegant touch.