Zuccotto
- Vegetarian
- Energy Kcal 475
- Carbohydrates g 61.9
- of which sugars g 45.9
- Protein g 11.6
- Fats g 14.6
- of which saturated fat g 8.08
- Fiber g 1.6
- Cholesterol mg 166
- Sodium mg 225
- Difficulty: Average
- Prep time: 60 min
- Cook time: 30 min
- Serving: 8
- Cost: Low
- Note plus 3 hours of resting and cooling of the sponge cake
PRESENTATION
Zuccotto is this super tasty treat you might find at special gatherings in Tuscany—which is awesome—and it's got quite a story behind it. The zuccotto recipe is straight out of Florentine history. And here's the thing, it shows off a fun side of Italian desserts that's all about surprise and celebration.
So, what makes it stand out? It's the way it's put together. A dome of soft pan di Spagna—basically Italian sponge cake—gets soaked with bright red Alchermes liqueur. And this gives the outside a moist and slightly tangy edge. Pretty unique.
Once you cut into this dome, you see layers of creamy ricotta, bits of candied orange, and a deep, rich cocoa center. It's really, really good. The mix of these ingredients brings out a play between sweet, tender cake and the creamy filling. Seriously good. Every slice feels a little different from the last.
It is the kind of Italian zuccotto that grabs everyone's attention as soon as it's sliced open at the table—thanks to its colorful, striped look and the scent of orange and chocolate floating up. Throughout Tuscany, you might come across a couple of different spins on this classic. Some families keep things old-school, while others go for something like the "zuccotto foresta nera," with Black Forest flavors and extra chocolate.
Still, the heart of the traditional zuccotto is always that dome shape and the big reveal when it's served whole. People love that it's both a zuccotto cake and a real showpiece dessert. Perfect for birthdays or holidays, for sure.
The crispy edges of the soaked cake, the golden pieces of candied fruit, and that soft ricotta inside all come together in a way that's both familiar and a bit unexpected. And look, even if you haven't grown up with Tuscan food, slicing into a zuccotto dessert at the end of a meal just feels festive. It's a great example of how Italian sweets can be playful, rich, and full of surprises, all at once. Whether it's a family gathering or a special event, serving a zuccotto is sure to bring a smile to everyone's face. Really.
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INGREDIENTS
- Ingredients for a 9-inch diameter sponge cake
- Eggs 9.7 oz (275 g) - (about 5 medium) at room temperature
- Type 00 flour 0.6 cup (75 g)
- Sugar ¾ cup (150 g)
- Potato starch 0.6 cup (75 g)
- Vanilla bean 1
- Fine salt 1 pinch
- for the cream
- Cow's milk ricotta cheese 2 cups (450 g)
- Unsweetened cocoa powder 1 tbsp (10 g)
- Fresh liquid cream ½ cup (120 g)
- Sugar ¼ cup (50 g)
- Dark chocolate chips 1.4 oz (40 g)
- Candied orange 1.5 oz (40 g)
- for soaking and decorating
- Alchermes 0.8 cup (200 g)
- Unsweetened cocoa powder to taste
- Powdered sugar to taste
How to prepare Zuccotto
To prepare the zuccotto, first, make the sponge cake. Pour the eggs into the bowl of a stand mixer. Add the vanilla bean seeds 1 and a pinch of salt 2. Start whipping, and when the eggs become frothy, slowly add the sugar 3.
Meanwhile, butter and flour a 9-inch pan thoroughly, and as soon as the egg and sugar mixture becomes pale, swollen, and frothy 4, turn off the machine. Sift the flour and potato starch into it 5 and then gently fold with a spatula, making rotating movements from bottom to top 6.
Pour everything into the pan 7 and use a spatula to level the surface 8. Bake the sponge cake in a preheated static oven at 320°F on the lowest shelf for about 50 minutes. Avoid opening the oven during this time, and before removing the cake, always check the cooking with a toothpick test, as each oven bakes differently. In fact, inserting the toothpick in the center of the cake, it should come out completely dry. Once cooked, remove the sponge cake from the oven 9.
Wait a few minutes, then unmold it by turning it upside down and let it cool completely on a wire rack 10. At this point, sift the ricotta into a bowl 11, then add the sugar 12.
and mix with a whisk 13. Separately whip the cream 14 and gently fold it into the ricotta mixture, mixing from bottom to top so as not to deflate it 15.
At this point, transfer about 1/3 of the mixture, or about 7 oz, into another bowl 16. Then add the candied orange cubes to the bowl containing more filling 17 and fold them into the rest, mixing with the spatula 18. Place in a piping bag.
Instead, sift the cocoa powder into the bowl with less filling 19 and add the chocolate chips 20. Mix everything 21 and place it in another piping bag.
When the sponge cake is cooled, remove the top crust 22, then turn it upside down and cut it into slices about 0.4 inches thick 23. At this point, get a zuccotto mold, or a glass bowl, 6.7 inches in diameter and 4.3 inches in height. Arrange the freshly cut slices inside, making them adhere well to the edges 24.
and fully line the bowl 25. At this point, using a brush, lightly soak the inside with alchermes 26. Pour the white cream inside, ensuring to leave a hollow in the center 27,
which you will widen and smooth using a spoon 28. Then place the ricotta and chocolate cream inside the newly created hole 29 and level the surface with a spoon 30.
All that's left is to seal the zuccotto. Place the sponge cake slices on top and trim the excess with a knife 31. Gradually place the slices to entirely cover the base 32. Then, using the brush, soak the base as well.
Cover with plastic wrap and refrigerate for at least three hours. After this time, turn it over on a plate 35 and remove the bowl 36.
Dust first with cocoa powder 37 and then with powdered sugar 38. Slice and serve your zuccotto 39.