Description
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
Scale
- 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.
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Use gluten-free sponge for dietary needs.
-
Ideal when made 1 day in advance for best flavor and firmness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Calories: 490