Zuccotto – A Delightful Italian Dessert
If you’re looking to impress your guests with a classic Italian dessert, the Zuccotto is the perfect choice. This delicious layered dessert features a sponge cake (pan di Spagna) soaked in a fragrant Alchermes liqueur, combined with a rich and creamy ricotta filling, garnished with candied orange, dark chocolate chips, and a dusting of cocoa powder. Perfect for special occasions or an indulgent treat, this recipe provides all the steps to create a decadent Zuccotto that is sure to become a favorite.
Category: Desserts
Servings: 8
Prep Time: 30 minutes
Cook Time: 50 minutes
Resting Time: 3 hours
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 275g |
| All-purpose flour (00) | 75g |
| Granulated sugar | 150g |
| Potato starch (fecola di patate) | 75g |
| Vanilla bean | 1 |
| Fine salt | 1 pinch |
| Ricotta cheese (vaccina) | 450g |
| Unsweetened cocoa powder | 10g |
| Heavy cream (fresh) | 120g |
| Granulated sugar | 50g |
| Dark chocolate chips | 40g |
| Candied orange cubes | 40g |
| Alchermes liqueur | 200g |
| Cocoa powder (for dusting) | as needed |
| Powdered sugar (for dusting) | as needed |
Instructions
Step 1: Preparing the Pan di Spagna (Sponge Cake)
- Start by preparing the pan di Spagna. In the bowl of a stand mixer, add the eggs and the seeds scraped from the vanilla bean. Begin beating on medium speed.
- As the eggs start to foam, gradually add the sugar, continuing to beat until the mixture becomes light, fluffy, and pale in color.
- In the meantime, grease and flour a 24cm round cake pan, ensuring the entire surface is covered.
- Once the egg and sugar mixture has reached the desired texture (light and spongy), pour it into the prepared pan.
- Bake in a preheated static oven at 160°C (320°F) for approximately 50 minutes. Be sure not to open the oven door during the first 40 minutes of baking. Use the toothpick test: insert a toothpick into the center of the cake—if it comes out clean, the cake is done.
- Once baked, remove the pan di Spagna from the oven and allow it to cool for a few minutes before turning it out onto a cooling rack. Let it cool completely.
Step 2: Preparing the Ricotta Filling
- Once the sponge cake has cooled, it’s time to prepare the filling. Start by sifting the ricotta into a large mixing bowl. Add the granulated sugar and whisk until smooth and combined.
- In a separate bowl, whip the heavy cream with the 50g of sugar until soft peaks form.
- Transfer about one-third of the ricotta mixture (about 200g) into a separate bowl. This will be the filling for the center of the Zuccotto.
- Into the remaining ricotta mixture, fold in the candied orange cubes and dark chocolate chips. Place this mixture into a piping bag for easy filling later.
Step 3: Assembling the Zuccotto
- Once the sponge cake has completely cooled, carefully remove the crust from the top of the cake. Then, slice the cake into 1cm thick slices.
- Prepare a 17cm diameter and 11cm tall bowl or an official Zuccotto mold. Arrange the slices of sponge cake around the inside of the mold, making sure they cover the sides completely. The slices should fit snugly, and the edges should overlap slightly.
- Using a pastry brush, lightly moisten the inside of the sponge cake with Alchermes liqueur. This will give the cake a subtle flavor and aroma, soaking the cake layers without making them soggy.
- Next, spoon the white ricotta cream mixture into the center of the mold, leaving a slight hollow in the middle. This will allow space for the chocolate and ricotta mixture.
- Pipe the ricotta and chocolate mixture into the hollow center of the dessert.
- Now, it’s time to close the Zuccotto. Top the filling with the remaining sponge cake slices, covering the entire top of the dessert. Use a knife to trim any excess cake around the edges.
- Brush the top of the cake slices with more Alchermes, ensuring that the whole dessert is moist and flavorful.
Step 4: Chilling the Zuccotto
- Cover the mold with plastic wrap and refrigerate the Zuccotto for at least 3 hours. This allows the flavors to meld and the dessert to firm up.
Step 5: Finishing Touches
- After the resting time, carefully turn the Zuccotto out onto a serving plate. Be sure to gently remove the mold to preserve the shape.
- Dust the top of the Zuccotto with unsweetened cocoa powder and a sprinkling of powdered sugar for an elegant finish.
- Slice and serve this delicious Italian treat to your family or guests.
Tips for the Perfect Zuccotto
- Flavor Variations: While this traditional Zuccotto features Alchermes liqueur and candied orange, you can experiment with other liqueurs like rum or Marsala. Feel free to swap the candied orange with other fruits like cherries or apricots.
- Make Ahead: The Zuccotto can be prepared the day before your event. Just ensure it stays covered in the refrigerator, and it will be ready to impress the following day.
- Gluten-Free Option: For a gluten-free version, use a gluten-free sponge cake recipe in place of the traditional pan di Spagna.
This Zuccotto is the perfect way to showcase your baking skills while treating your guests to an exquisite, flavorful dessert that perfectly balances the richness of the creamy ricotta filling with the lightness of the sponge cake. A true Italian classic that’s as beautiful as it is delicious! Enjoy!
