How to cook
For this Zuccotto, the gelatin is poured with 5 tbsp of cold water and is left to swell up.
The yolks are mixed with the starch and flour, they are beaten and diluted with some of the milk.
The remaining milk along with 7 oz (200 g) of sugar is placed on the stove until it is boiling. Pour it over the yolks and place it back on the hob. The cream is boiled until it thickens. Add the gelatin and leave it to cool.
Beat the egg whites into a foamy mixture with the remaining 2.5 oz (70 g) of sugar and fig jam syrup.
Whip the cooled cream and add the egg whites.
A round bowl is covered with stretch foil.
On one side, some of the ladyfingers are cut at an acute angle. Dip them for a few seconds in the coffee and arrange them at the bottom of the bowl with the sharp part down.
Pour half of the cream and add pieces of figs and ladyfingers.
Add the remaining cream, figs and finish off with ladyfingers.
The zuccotto is placed in the refrigerator for several hours.
Turn it over onto a tray and sprinkle the ladyfinger zuccotto with cocoa.