Dessert

Zuccotto

Name: Zuccotto
Prep time: 45 min
Cook time: 5 min
Total time: 4 h 50 min
Yield: 8 servings
Cuisine: italian
Ingredients: 300 g sponge cake thinly sliced; 500 g ricotta cheese drained; 240 ml heavy cream chilled; 100 g powdered sugar; 100 g chocolate chip; 1 tsp orange zest; 120 ml liqueur such as Grand Marnier or rum; 120 ml water; 50 g granulated sugar; 2 tbsp cocoa powder

Indulge in this elegant no-bake Italian Zuccotto, a dome-shaped dessert featuring delicate sponge cake generously soaked in a fragrant liqueur syrup. Layers of creamy ricotta, studded with chocolate chips and bright orange zest, create a rich and satisfying filling, making it a perfect showstopper for any special occasion.

An original recipe by Forkin

Total time: 4 hr 50 min
Serves: 8
Difficulty: Medium
Per serving: 524 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gsponge cake, thinly sliced

filling

500 gricotta cheese, drained
240 mlheavy cream, chilled
100 gpowdered sugar
100 gchocolate chip
1 tsporange zest

syrup

120 mlliqueur, such as Grand Marnier or rum
120 mlwater
50 ggranulated sugar

garnish

2 tbspcocoa powder

Equipment

Dome-shaped bowl (2-liter capacity) · Plastic wrap · Small saucepan · Large mixing bowl · Whisk · Serving platter · Fine-mesh sieve · Serrated knife (optional) · Measuring cups · Measuring spoons · Spatula

The method

Step by step

1
Line a 2-liter dome-shaped bowl or a round salad bowl with plastic wrap, ensuring a generous overhang on all sides to facilitate easy removal later.
About 2 min
Cook’s note: Smooth out any wrinkles in the plastic wrap to ensure a perfectly smooth surface on your finished zuccotto.
2
Prepare the liqueur syrup by combining the specified liqueur, water, and granulated sugar in a small saucepan.
3
Heat the syrup mixture gently over low heat, stirring continuously, until the granulated sugar completely dissolves and the liquid is clear.
About 3 min
Cook’s note: Avoid boiling the syrup; you only need to warm it enough to dissolve the sugar, preserving the alcohol content and flavor of the liqueur.
4
Remove the syrup from the heat and allow it to cool completely to room temperature before using.
About 2 min
Cook’s note: Cooling the syrup prevents the sponge cake from becoming mushy when soaked.
5
Slice the sponge cake into uniform 1 cm (approximately 0.4 inch) thick pieces.
About 5 min
Cook’s note: Using a serrated knife can help achieve clean, even slices without tearing the cake.
6
Briefly dip each sponge cake slice into the cooled liqueur syrup, ensuring it is moistened but not oversaturated or soggy.
About 10 min
Cook’s note: Work quickly; a brief dip is sufficient to moisten the cake without making it fall apart.
7
Arrange the syrup-soaked sponge cake slices inside the plastic-lined bowl, pressing them gently to form a solid, even layer that completely covers the interior.
About 10 min
Cook’s note: Minimize any gaps between the cake slices to create a seamless exterior for the zuccotto.
8
Trim any excess cake that extends beyond the rim of the bowl, creating a neat edge.
9
In a large mixing bowl, combine the well-drained ricotta cheese, heavy cream, powdered sugar, chocolate chips, and fresh orange zest.
About 5 min
Cook’s note: Ensure the ricotta is thoroughly drained of any excess liquid to prevent a watery filling and ensure a firm texture.
10
Mix all the filling ingredients together using a whisk or spatula until they are well combined and the mixture is creamy and smooth.
Cook’s note: Avoid overmixing, which can make the heavy cream separate or the ricotta grainy.
11
Spoon the creamy ricotta filling into the cake-lined bowl, gently pressing it down to eliminate any air pockets and ensure an even distribution.
About 3 min
Cook’s note: Leave a small gap at the top if you plan to fully enclose the filling with an additional layer of cake.
12
Cover the top of the ricotta filling with additional syrup-soaked sponge cake slices, creating a solid base for the dome.
About 5 min
Cook’s note: Press lightly on this final cake layer to seal the filling and help the zuccotto hold its shape when inverted.
13
Fold the overhanging plastic wrap tightly over the top cake layer, completely encasing the zuccotto.
14
Place a flat plate or a piece of cardboard on top of the wrapped bowl and refrigerate the zuccotto for at least 4 hours, or preferably overnight, to allow it to firm up and set completely.
About 4 hr
Cook’s note: Adequate chilling time is crucial for the zuccotto to maintain its dome shape and for the flavors to meld beautifully.
15
When ready to serve, unwrap the plastic wrap from the top of the zuccotto.
16
Invert the bowl onto a serving platter and carefully remove the bowl and the remaining plastic wrap.
About 2 min
Cook’s note: If the zuccotto seems stuck, gently tap the bottom of the bowl or run a warm cloth around the outside for a few seconds to loosen it.
17
Dust the entire zuccotto generously with cocoa powder using a fine-mesh sieve before slicing and serving.
About 1 min
Cook’s note: A fine-mesh sieve ensures an even, elegant dusting of cocoa powder, enhancing both appearance and flavor.

Per serving

Nutrition

43%Score

Calories: 523.7kcal
Protein: 10.2g
Carbs: 52.7g
Fat: 30.3g
Fibre: 1.4g
Sugar: 41g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

For an extra touch of elegance, garnish with candied orange peel or a few fresh mint leaves. While a traditional liqueur like Amaretto or Grand Marnier is recommended for the syrup, you can substitute with a non-alcoholic orange juice or coffee for a family-friendly version. This dessert pairs wonderfully with a strong espresso or a sweet dessert wine like Vin Santo.

Storage

Store leftover Zuccotto tightly covered with plastic wrap or in an airtight container in the refrigerator.

Reheating

This is a chilled dessert and should not be reheated. Serve directly from the refrigerator.