Ingredients:

1 sponge cake, sliced in large strips (see tips)

1 recipe of my Crema Pasticcera (see tips)

4 Oz container Mascarpone cheese

1 pint heavy whipping cream

1/2  cup powdered sugar 

3/4 cup water

1/3 cup sugar

1/2 cup rum

4 TBSPs red maraschino cherry juice

Meringue cookies for decorating 

Directions:

Make rum syrup by bringing the 3/4 cup of water to a boil.

Add the 1/3 cup sugar and stir until completely melted. 

Remove from heat and allow to cool.

Add rum and maraschino juice.

Stir well and set aside.

Line a large bowl with plastic wrap, leaving the extra wrap hanging over the sides.

Place sponge cake strips next to each other in the bowl to line the entire inner surface.

Carefully brush to soak the sponge cake with some of the rum syrup.

Gently press to make sure the edges are sealed together with no openings.

Spoon crema pasticcera over the bottom of the sponge cake, making an inch-thick layer.

Cover crema with a layer of sponge cake strips.

Soak with rum syrup.

Add another layer of crema.

Finish by adding the last layer of sponge cake, making that the top layer for sealing the zuccotto.

Fold the extra plastic wrap over the top of the cake.

Use more wrap if needed to make sure entire surface is sealed.

Place in refrigerator overnight.

The next day, make the frosting by whipping the heavy cream first.

When it’s ready, add the 1/2 cup powdered sugar and mascarpone.

Whip until well combined.

Keep refrigerated until ready to use.

Note: taste the frosting. If it’s not sweet enough, adjust to your liking by adding more powdered sugar. 

Take cake out of the refrigerator.

Remove the plastic wrap on top.

Place a large round plate/platter (big enough to cover the top of the bowl, plus a couple inches more to accommodate the frosting) upside down over the top of bowl.

With a swift move, turn cake upside down onto the plate.

Remove all plastic wrap.

Frost the entire surface of the Zuccotto with the mascarpone frosting.

Decorate with meringue cookies or any type of topping you choose.

Serve cold.

TIPS:

To make the cream, follow this recipe:

https://www.nonnaantoinette.com/recipe/crema-pasticcera

If you don’t want to make an Italian sponge cake, use any cake you prefer. In a pinch, you can even use ready-made pound cakes.

I like the red color that the maraschino juice adds to the syrup. I feel it makes a better presentation when you slice the cake. Feel free not to use it if you want a clear syrup.

Also, adjust rum quantity to your preference.