Kitchen Recipe Collection
Italian Zuccotto
A striking Florentine dome cake. A mold lined with liqueur-soaked sponge cake, filled with two layers of rich ricotta cream (one vanilla, one chocolate), and frozen.
- Prep
- 45 min
- Cook
- 0 min
- Total
- 405 min
- Servings
- 10
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 10 servings
- sponge cake (pan di spagna) or pound cake
- Alchermes liqueur (or a mix of rum/brandy and grenadine)
- sheep's milk ricotta (drained)
- heavy cream
- powdered sugar
- dark chocolate chips
- cocoa powder
Equipment
- Dome-shaped bowl (zuccotto mold)
- Plastic wrap
Instructions
- 1
Prepare Mold
Line a medium-sized dome-shaped bowl tightly with plastic wrap.
- 2
Prepare Cream
Mix the drained ricotta with powdered sugar until smooth. Fold in whipped heavy cream to lighten the mixture.
- 3
Divide Cream
Divide the ricotta cream in half. Into one half, fold chocolate chips. Into the other half, fold sifted cocoa powder to make a chocolate cream.
- 4
Slice Cake
Cut the sponge cake into long, triangular slices (like pie slices).
- 5
Line the Dome
Line the inside of the bowl with the cake slices, points meeting at the bottom center. Press them together so there are no gaps.
- 6
The Soak
Generously brush the sponge cake lining with Alchermes liqueur (which gives it a bright red color) or a rum syrup.
- 7
First Filling
Spread the white ricotta (with chocolate chips) over the cake lining in an even layer, leaving a hollow space in the center.
- 8
Center Filling
Fill the remaining center hollow entirely with the chocolate ricotta cream.
- 9
Seal and Chill
Cover the top with more slices of sponge cake. Brush with more liqueur. Cover tightly with plastic wrap and freeze for at least 6 hours (or refrigerate overnight for a softer texture).
- 10
Unmold
Invert onto a serving platter. Peel off the plastic wrap. Dust heavily with cocoa powder or powdered sugar before slicing.
Cooking Tips
- Alchermes is a traditional, bright red Italian liqueur flavored with spices and rose water. If unavailable, use a simple syrup spiked with rum and a dash of grenadine for color.
- The ricotta must be drained well, otherwise it will weep liquid and make the sponge soggy.
Variations
- Gelato Zuccotto: Fill the sponge-lined dome with two different flavors of softened gelato instead of ricotta.
Chef's Notes & Storage
- Said to have been invented by the architect Bernardo Buontalenti in Florence. The dome shape is meant to mimic the Duomo of Florence.
Nutrition Estimate
450 calories · 9g protein · 55g carbs · 20g fat · 2g fiber per serving
