For the Zuccurì
250 g of Zuccurì
30 g of maple syrup
q.s. vanilla essence

For the cream
2 egg yolks
50 g of granulated sugar
2 egg whites
50 g of granulated sugar
250 g of mascarpone

For the wet
250 g of coffee
75 g of granulated sugar
Rum to taste

For finishing
16 ladyfingers
q.s. cocoa powder


For the Zuccurì
Cut the Zuccurì into 5 cm slices, wrap with aluminum foil.
Bake in the oven at 200 degrees for 30 minutes.
Remove the aluminum foil, with the help of a spoon, obtain about 150 g of Zuccurì pulp.
Add the maple syrup and vanilla essence, mix with a whisk until creamy.
Leave to rest at room temperature.

For the cream
Beat the egg yolks with the granulated sugar until a foamy consistency is obtained.
Beat the egg whites with the granulated sugar until stiff.
In a bowl, mix the mascarpone with the Zuccurì cream.
Add the egg yolk mixture and incorporate the whipped egg whites.

For the wet
In a bowl, combine the granulated sugar in the hot coffee.
Cool to room temperature, then flavor with rum.

For finishing
Soak the ladyfingers in the syrup and arrange them on the base of the pan.
Pour in half of the Zuccurì cream.

Again spread the ladyfingers soaked in the syrup and sprinkle with the other half of the cream.

Leave to rest in the refrigerator, complete with cocoa powder before serving.

Chef Hiro