Antica Osteria Gola Gioconda
Ingredients and quantities

Quantities for 4 people:

  • ½ pumpkin, steamed

For the sponge

  • 5 whole eggs
  • 200g sugar
  • 1 sachet vanillin  
  • ½ sachet baking powder
  • 50g flour

For the confectioner’s custard  

  • 1l milk
  • 8 egg yolks
  • 250g sugar
  • 80g flour
  • rind of ½ lemon
  • 200g plain chocolate
  • 1 glass rum
Accompanying wines:
Sweet Albana

Pumpkin zuccotto with rum and shards of plain chocolate

Type of recipe: Desserts

Click on the photos to enlarge

Preparation method:

For the confectioner’s custard: add the lemon rind to the milk and bring to the boil. In a separate bowl, mix together the egg yolks and sugar and then add the flour. When the milk begins to boil, add to the egg mixture, return to the heat and boil for a further minute.

In the meantime, cut the pumpkin in half and steam for about 30 minutes. Scoop out the flesh and once cool, sieve. Add the sieved pumpkin to the custard.

Preparation method: cut the sponge into pieces, soak in rum and use to line a glass bowl. Cover with the confectioner’s custard and shavings of chocolate. Add two more layers of sponge, custard and shavings of chocolate. Cover and chill in the fridge for 24 hours. Turn out and serve putting some warm confectioner’s custard in a dish with slices of the dessert in the centre, on top of the custard. Garnish by sprinkling with shavings of plain chocolate.

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