Zuccotto: a Creamy Italian Dessert Cake
Zuccotto is a fabulous, creamy Italian dessert cake that is made in the form of a dome, or more specifically a pumpkin. Make it once, and it won’t be the last time.
Originally published August 11, 2014.
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What is Zuccotto?
Zuccotto is derived from the Italian word for pumpkin, “zucca”, but I can assure you, it’s much more delicious than a pumpkin! The dessert is originally from Florence, but has changed through the years. It was originally created by Bernardo Buontalenti at a banquet for the Medici family. You can read more about this Italian dessert cake here.
As you can see below the very top photo, I originally published this recipe over six years ago. However, the photos were so incredibly bad, I made the post private so that no one could see it. The recipe, however, is fabulous. I’ve told you about one of my favorite dessert cookbooks before, and this recipe is from that same book.
Another no-bake Italian dessert: Limoncello Tiramisu!
Is it an authentic Northern Italian zuccotto recipe? No, but it’s actually not a far cry from it. I checked the zuccotto recipe in Il Cucchiaio d’Argento, and it’s actually quite similar, but uses ricotta instead of a crema pasticcera. I’ve adapted the recipe to make it more my style: instead of using a purchased pound cake, I made my own sponge; and instead of using a pudding mix, I made my own Italian crema pasticcera (pastry cream).
Is Zuccotto Hard to Make?
Please don’t be put off and think that zuccotto is too difficult to make, as it truly is not difficult at all. If you just take the recipe step by step, you’ll see that a child can make this delectable dessert! I’ve been making this zuccotto recipe for many years, which is why I’m sharing this particular recipe with you instead of an authentic version I’ve never made.
What about the original and authentic tiramisù recipe? I have it!
Zuccotto for the Holidays!
There’s nothing better than a spectacular cake for the holidays, starting with Halloween! How perfect to make a pumpkin cake for a spooky party! It would be easy to decorate this to look for like a real pumpkin, too!
Try this pistachio cream in your favorite Italian treats like zeppole or doughnuts!
What a surprise for Thanksgiving guests to have a slice of zuccotto in addition to pumpkin pie! I often make a zuccotto for Christmas, but the one in all the photos on this post was from New Year’s Day, 2020. I was at my parents’ house in Michigan and made one while I was visiting.
Note: I highly recommend using a scale for this recipe.
Zuccotto
recipe adapted from Good Housekeeping Illustrated Book of Desserts Serves 12
FULL PRINTABLE RECIPE BELOW
Ingredients
- cake slices
- liqueur
- semisweet chocolate
- dark chocolate
- heavy whipping cream
- instant espresso-coffee powder
- Italian pastry cream
- grated chocolate or chocolate curls for decoration
Italian Pastry Cream (Crema Pasticcera) slightly adapted from Il Cucchiaio D’Argento
- egg yolks
- sugar
- flour
- milk
- vanilla
Step by Step Directions
1. Prepare the Bowl and Line with Cake
Line a 2 1/2 quart bowl with plastic wrap. Have it much larger than you need to cover the top later.
Cut the sponge cake in half. I love this inexpensive tool.
Place one slice in the bottom of the bowl. If you’re using a loaf cake, cut slices and then triangles and fill the bowl like a jigsaw puzzle to cover every spot, so that the entire bowl is covered.
Slice a few pieces of the other half of the cake into strips.
Use the strips to line around the cake in the bowl. This only takes a few minutes, and its very easy!
Sprinkle the cake with your choice of liqueur. I used Kahlua this time.
2. Make the Pastry Cream
In a medium sized pot (off the heat), stir the egg yolks and sugar together briskly with a wooden spoon.
Add the flour a little at a time and incorporate into the mixture.
Heat the milk to boiling and add the vanilla. Begin adding the hot milk to the mixture a little at a time, mixing well in between additions. Do not add too much at once or the eggs may curdle.
Continue adding the hot milk and stirring continuously with a wooden spoon.
Once all the milk has been added, put the pot onto medium heat and continue to stir.
Once the mixture comes to a boil, let it cook for 3 or 4 minutes then remove from the heat. Keep stirring as it cools so that it doesn’t form a skin.
3.Melt the Chocolate.
Melt the chocolate in the microwave, or in a bowl over some hot water and set aside.
4.Make the Zuccotto Filling
In a medium sized bowl, beat 10 oz (300 ml) heavy whipping cream with the instant coffee powder until stiff peaks form; set aside.
To the cooled pastry cream, add 1 Tbsp of Grand Marnier, the 2 oz (57 g) of grated chocolate and the whipped coffee cream. Fold mixture until completely combined.
Spread 2/3 of the mixture into the cake-lined bowl almost reaching the top, but not completely. Leave a hollow in the middle and don’t worry if it doesn’t look perfect, it will be fine in the end.
5. Fill the Zuccotto
Add the melted chocolate to the remaining cream.
Mix well until the color is uniform.
Then fill the center of the zuccotto.
6. Seal the Zuccotto and Chill.
Take pieces of the remaining cake and close up the bottom of the zuccotto. Don’t worry about what it looks like, just be sure to cover the entire area. This will be the bottom of the dessert.
Sprinkle with more of your chosen liqueur, then seal with plastic wrap and refrigerate for at least 6 hours, but I like to leave it overnight.
7.Decorate the Zuccotto
Beat the remaining 8 oz of heavy whipping cream, with the other 2 teaspoons of coffee powder and 2 tablespoonfuls of sugar until stiff peaks form.
When ready to decorate, remove top plastic wrap and place a FLAT (must be completely flat!) plate or cake stand on top of the zuccotto and invert. Remove the bowl.
Ta dah! This is my favorite part! (And see those cracks? It doesn’t matter, it’s still going to turn out perfectly.)
Spread the coffee-flavored whipped cream all over the zuccotto.
Make swirls or peaks in the cream, whichever way you like, but it doesn’t have to be fancy. Sprinkle with chocolate shavings, curls or more grated chocolate.
It’s best to refrigerate the cake for an hour or so. However, you can serve it immediately if you need to.
There was snow on the deck when I was in Michigan. I don’t get many opportunities to shoot food in snow!
I hope you enjoy this zuccotto recipe as much as I have over the years!
Zuccotto: a Creamy Italian Dessert Cake
A creamy Italian dessert cake shaped like a pumpkin.
Ingredients
- 1 layer of Victoria sponge baked in a 9" tin (or a pound cake cut into 1/2" slices)
- 2 oz (60 ml) plus 1 Tbsp your choice of liqueur (but Grand Marnier or Cointreau is necessary for the custard part of the recipe)
- 4 oz (113 g) semisweet (good quality) chocolate, broken into pieces
- 2 ounces (57 g) grated dark chocolate
- 18 oz (530 ml) heavy/whipping cream (10 oz for the filling and 8 oz to decorate)
- 4 tsp (divided into 2 parts) instant espresso-coffee powder
- 1 recipe of Italian pastry cream (below)
- more grated chocolate or chocolate curls for decoration
Italian Pastry Cream (Crema Pasticcera) slightly adapted from Il Cucchiaio D'Argento
- 4 egg yolks (organic)
- 100 g (3.5 oz) sugar
- 2 Tbsp (30g) flour
- 500 ml (17 oz) milk
- 1 tsp vanilla
Instructions
1. Prepare the Bowl and Line with Cake
- Line a 2 1/2 quart bowl with plastic wrap. Have it much larger than you need to cover the top later.
- Cut the sponge cake in half. I love this inexpensive tool.
- Place one slice in the bottom of the bowl. If you're using a loaf cake, cut slices and then triangles and fill the bowl like a jigsaw puzzle to cover every spot, so that the entire bowl is covered.
- Slice a few pieces of the other half of the cake into strips.
- Use the strips to line around the cake in the bowl. This only takes a few minutes, and its very easy!
- Sprinkle the cake with your choice of liqueur. I used Kahlua this time.
2. Make the Pastry Cream
- In a medium sized pot (off the heat), stir the egg yolks and sugar together briskly with a wooden spoon.
- Add the flour a little at a time and incorporate into the mixture.
- Heat the milk to boiling and add the vanilla. Begin adding the hot milk to the mixture a little at a time, mixing well in between additions. Do not add too much at once or the eggs may curdle.
- Continue adding the hot milk and stirring continuously with a wooden spoon.
- Once all the milk has been added, put the pot onto medium heat and continue to stir.
- When the mixture comes to a boil, let it cook for 3 or 4 minutes then remove from the heat. Keep stirring as it cools so that it doesn't form a skin.
3. Melt the Chocolate.
- Melt the chocolate in the microwave, or in a bowl over some hot water.
- Set aside.
4.Make the Zuccotto Filling
- In a medium sized bowl, beat 10 oz (300 ml) heavy whipping cream with the instant coffee powder until stiff peaks form; set aside.
- To the cooled pastry cream, add 1 Tbsp of Grand Marnier, the 2 oz (57 g) of grated chocolate and the whipped coffee cream. Fold mixture until completely combined.
- Spread 2/3 of the mixture into the cake-lined bowl almost reaching the top, but not completely. Leave a hollow in the middle and don't worry if it doesn't look perfect, it will be fine in the end.
5. Fill the Zuccotto
- Add the melted chocolate to the remaining cream.
- Mix well until the color is uniform, then fill the center of the zuccotto.
6. Seal the Zuccotto and Chill.
- Take pieces of the remaining cake and close up the bottom of the zuccotto.
- Sprinkle with more of your chosen liqueur, then seal with plastic wrap and refrigerate for at least 6 hours, but I like to leave it overnight.
7. Decorate the Zuccotto
- Beat the remaining 8 oz of heavy whipping cream, with the other 2 teaspoons of coffee powder and 2 tablespoonfuls of sugar until stiff peaks form.
- When ready to decorate, remove top plastic wrap and place a FLAT (must be completely flat!) plate or cake stand on top of the zuccotto and invert. Remove the bowl.
- Ta dah! This is my favorite part! Have cracks? Doesn't matter, it's still going to turn out perfectly.
- Spread the coffee-flavored whipped cream all over the zuccotto.
- Make swirls or peaks in the cream, whichever way you like, but it doesn't have to be fancy. Sprinkle with chocolate shavings, curls or more grated chocolate.
- It's best to refrigerate the cake for an hour or so. However, you can serve it immediately if you need to.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 290Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 119mgSodium: 47mgCarbohydrates: 20gFiber: 1gSugar: 18gProtein: 4g
Nutrition information is only an estimate.
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Looks incredible and I would like to make this for Christmas. Can this be done in advance? If so how long?
Yes, I would make it no more than a day in advance, just in case you have leftovers, Dana. Let me know what you think!
Hello, loving the look of this , just wondering if it would freeze well ?
It actually does, Helen! I will add that to the post. Enjoy!
Wow! Thank you for sharing this! So far every part of it tastes great and looks right ;). I am making it for Church youth group Sunday Supper, so it’s to the chill phase now. I am doing a Tuscan Italian menu for St Fina’s feast day for the kids. I can cook, but I am not very good at baking… but I love to challenge myself, so I keep trying. So far I haven’t messed this recipe up lol! This is going to impressive! I did use store-bought pound cake. I also switched out the liquor for the cake part with that davinci Carmel syrup since it’s for kids. I did mix maybe tablespoon of Grand Gala in the pastry cream – I was surprised how it gave it great flavor and didn’t taste boozey at all. If I was making for home, I would use the liquor and full amount! :). Super excited for this dessert tomorrow! Thanks again for sharing and great instructions!
I literally just pinned this on Pinterest this morning and now see your comment, April! I’m delighted that you’re giving it a go. It is super impressive, but just as delicious as it looks (maybe even more so)! Let me know what you think when you taste it and how it turns out!
This is a definite for my Christmas table in South Africa this year.
I will do a test run first just to make sure it’s perfect. Carol
Good idea, Carol! It’s really just assembling and the chilling does the hard work (making everything stay in place). Let me know what you think!
What can I use to replace the liquor and can I replace the coffee with cocoa?
Skip the liquor and I suppose you could use cocoa, but it’s just going to be very strange to do so.
waw, that cake looks so decadent!!! definitely gonna try this next time…