Zuccotto Recipe
Zuccotto is a traditional Italian dome-shaped dessert made with liqueur-soaked sponge cake, filled with layers of creamy custard, whipped cream, and chocolate. This no-bake treat is chilled and inverted for an impressive, elegant presentation — perfect for holidays or special occasions.
Ingredients
- 1 sponge cake 9-inch, homemade or store-bought
- ½ cup coffee liqueur e.g., Kahlua or Grand Marnier
- 10 oz heavy whipping cream
- 2 tsp instant espresso powder optional
- 2 oz grated dark chocolate
- 1 batch Italian pastry cream crema pasticcera
- 1 tbsp liqueur for pastry cream optional
- Chocolate curls or cocoa powder for garnish
Instructions
- Prepare bowl: Line a 2½-quart dome-shaped bowl with plastic wrap.
- Line with cake: Slice sponge cake and line the bowl completely. Brush with liqueur.
- Make filling: Prepare pastry cream. Whip cream with espresso powder. Fold cream and grated chocolate into pastry cream.
- Assemble: Add ⅔ of filling into the lined bowl, leave a hollow. Add chocolate-mixed cream in the center.
- Seal: Cover the top with cake slices. Press gently. Chill overnight.
- Unmold & decorate: Invert onto a flat plate. Cover with whipped cream. Garnish with chocolate curls or dusting cocoa.
Notes
- You can substitute ricotta for pastry cream for a traditional touch.
- Use gluten-free sponge for dietary needs.
- Ideal when made 1 day in advance for best flavor and firmness.