Babbi Home Bakery

Zuccotto with Pistachio Ice-Cream

of Chef Andrea Mainardi

Ingredients

For the gluten-free sponge cake:

For the pistachio ice cream:

For the Italian-style meringue:

  • 200 g sugar
  • 20 ml water
  • 100 ml egg white

For decoration:

Preparation

  • In a bowl, combine the Preparato per Pan di Spagna senza glutine Babbi Home Bakery gluten-free sponge cake mix), sugar, eggs and lukewarm water.
  • Mix with an electric whisk for about 5 minutes until the mixture is smooth, light and fluffy.
  • Pour into a cake tin lined with baking paper and bake at 170° for about 45 minutes.
  • Combine milk, cream and sugar in a saucepan and bring to the boil.
  • Add the Pasta 100% Pistacchio gluten free Babbi Home Bakery (100% gluten-free pistachio paste) and mix well.
  • Pour the mixture into ice moulds and leave in the freezer for at least 4 hours. Then take the ice cream out of the freezer and beat it in the planetary mixer until the typical ice cream texture is formed.
  • Line a bowl with cling film and place the sponge cake previously cut into slices.
  • Brush with sugar and water and fill with Pistachio Gelato and Waferini Babbi for a touch of crunch (Note: Waferini Babbi contain gluten. To keep the recipe 100% gluten free, do not add this ingredient).
  • Turn the zuccotto upside down and coat with Italian meringue (create a syrup by combining water and sugar and boiling them). Pour into the planetary mixer with 100 ml egg white, and the meringue is soon done!
  • Add pistachio granules as a final decoration.
  • Flambé the meringue with a blowpipe for an even more scenic effect.

Ingredients

For the gluten-free sponge cake:

For the pistachio ice cream:

For the Italian-style meringue:

  • 200 g sugar
  • 20 ml water
  • 100 ml egg white

For decoration:

Print the recipe