Zuccotto a Creamy Italian Dessert Cake Recipe

Introduction

Zuccotto is a delightful creamy Italian dessert cake with layers of sponge cake, coffee-infused cream, and rich chocolate. This elegant treat combines smooth pastry cream with whipped coffee-flavored cream for a luscious finish perfect for special occasions or any time you want to impress.

Ingredients

• 1 sponge cake (baked in a 9″ tin or pound cake sliced ½” thick)
• 2 oz coffee liqueur + 1 Tbsp (or your choice of liqueur)
• 4 oz semisweet chocolate (broken into pieces)
• 2 oz dark chocolate (grated)
• 10 oz heavy whipping cream
• 2 tsp instant espresso powder
• 1 Italian pastry cream (recipe included below)
• 2 Tbsp grated chocolate or chocolate curls for decoration
• For the pastry cream:
• 4 egg yolks (organic)
• 3 ½ oz sugar
• 2 Tbsp flour
• 17 oz milk
• 1 tsp vanilla
• Additional:
• 8 oz heavy whipping cream (for decoration)
• 2 tsp instant espresso powder (for decoration cream)

Instructions

1. Step 1: Line a 2 ½ quart bowl with plastic wrap, leaving excess to cover the top later.
2. Step 2: Cut the sponge cake in half. Place one slice flat on the bottom of the bowl to cover it.
3. Step 3: Slice a few pieces of the other half into strips and use to line the sides of the bowl, fitting like a puzzle to cover every spot.
4. Step 4: Sprinkle the cake inside the bowl with 2 oz coffee liqueur (or your chosen liqueur).
5. Step 5: Make the pastry cream: In a medium pot off heat, whisk egg yolks and sugar briskly. Gradually add flour and mix well.
6. Step 6: Heat milk to boiling, add vanilla, and slowly add hot milk to egg mixture while stirring continuously to avoid curdling.
7. Step 7: Transfer mixture back to medium heat and cook, stirring constantly, until it boils. Let cook 3–4 minutes then remove from heat and keep stirring as it cools.
8. Step 8: Melt the 4 oz semisweet chocolate in the microwave or over hot water and set aside to cool slightly.
9. Step 9: Whip 10 oz heavy cream with 2 tsp instant espresso powder until stiff peaks form.
10. Step 10: Fold the cooled pastry cream with 1 Tbsp Grand Marnier (optional), grated 2 oz dark chocolate, and the coffee whipped cream until fully combined.
11. Step 11: Spread about two-thirds of this mixture evenly into the cake-lined bowl, leaving a hollow center.
12. Step 12: Combine the remaining coffee whipped cream with the melted chocolate until uniform, then fill the hollow center with this chocolate mixture.
13. Step 13: Seal the Zuccotto by closing the top with reserved cake pieces, sprinkle with 1 Tbsp liqueur, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
14. Step 14: For decoration, whip the remaining 8 oz cream with 2 tsp instant espresso powder and 2 Tbsp sugar until stiff peaks form.
15. Step 15: Remove the plastic wrap from the chilled Zuccotto, invert onto a flat plate or cake stand, and remove the bowl and wrap.
16. Step 16: Spread the coffee-flavored whipped cream over the Zuccotto, creating swirls or peaks as desired, and sprinkle with grated chocolate or chocolate curls.
17. Step 17: Refrigerate for another hour before serving for best texture and flavor.

Tips & Variations

• Use a Victoria sponge or pound cake for the best texture that holds the filling well.
• Substitute coffee liqueur with brandy or amaretto if preferred.
• For a stronger coffee flavor, increase espresso powder slightly in the whipped cream.
• Try adding chopped nuts or dried fruit inside for extra texture.

Storage

Store Zuccotto covered in the refrigerator for up to 3 days. Re-chill before serving as the cream softens at room temperature. It is best enjoyed chilled to maintain its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Zuccotto ahead of time?

Yes, Zuccotto actually benefits from resting overnight in the refrigerator, allowing the flavors to meld and the cake to set firmly.

What can I use if I don’t have coffee liqueur?

You can substitute coffee liqueur with a mix of strong brewed coffee and a splash of vanilla or almond extract, or use another liqueur like amaretto or brandy.

Zuccotto a Creamy Italian Dessert Cake Recipe

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4.7 from 82 reviews

Zuccotto is a luscious, creamy Italian dessert cake featuring layers of moist sponge cake soaked in coffee liqueur, filled with a rich coffee-infused pastry cream, whipped chocolate cream, and decorated with coffee-flavored whipped cream and chocolate curls. This chilled, dome-shaped cake offers a delightful combination of bittersweet chocolate, espresso, and smooth creaminess to satisfy dessert lovers.

• Author: Marco
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 6 hours 55 minutes (includes chilling time, preferably overnight)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Chilling
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Sponge Cake and Liqueur

• 1 sponge cake (baked in a 9″ tin or a pound cake cut into ½” slices)
• 2 oz coffee liqueur (+ 1 Tbsp, such as Kahlua or your choice of liqueur)

Chocolate

• 4 oz semisweet chocolate (broken into pieces)
• 2 oz dark chocolate (grated)
• 2 Tbsp grated chocolate or chocolate curls for decoration

Pastry Cream

• 4 egg yolks (organic)
• 3 ½ oz sugar
• 2 Tbsp flour
• 17 oz milk
• 1 tsp vanilla extract

Cream and Coffee

• 10 oz heavy whipping cream (for folding into pastry cream)
• 8 oz heavy whipping cream (for decoration)
• 2 tsp instant espresso powder (divided, 1 tsp for filling, 1 tsp for whipped cream)

Instructions

1. Prepare the Bowl and Line with Cake: Line a 2 ½ quart bowl with plastic wrap, ensuring the wrap is much larger than the bowl to cover the top later. Cut the sponge cake in half. Place one slice on the bottom of the bowl. For a loaf cake, cut slices into triangles and fit them like a jigsaw puzzle to fully cover the bottom. Slice some of the other half into strips and use them to line the sides of the bowl. This takes just a few minutes and forms a full cake lining. Sprinkle all the cake pieces with your choice of coffee liqueur (Kahlua recommended).
2. Make the Pastry Cream: Off heat, whisk egg yolks and sugar briskly in a medium pot with a wooden spoon. Gradually add flour, mixing well to avoid lumps. Heat milk with vanilla to boiling. Slowly add hot milk a little at a time to the egg mixture, stirring continuously to prevent curdling. Once fully combined, return pot to medium heat and stir continuously until mixture boils. Allow it to cook for 3-4 minutes to thicken, then remove from heat and keep stirring as it cools to prevent skin formation.
3. Melt the Chocolate: Melt semisweet chocolate gently in the microwave or over a bowl of hot water (double boiler method). Set aside to cool slightly.
4. Make the Zuccotto Filling: In a medium bowl, whip 10 oz heavy whipping cream with 1 tsp instant espresso powder until stiff peaks form. Fold this whipped coffee cream gently into the cooled pastry cream along with 1 Tbsp Grand Marnier and the 2 oz grated dark chocolate until completely combined. Spread about two-thirds of this mixture into the cake-lined bowl, filling nearly to the top but leaving a hollow center.
5. Fill the Zuccotto Center: Mix the remaining heavy cream with the melted semisweet chocolate until smooth and uniform in color. Pour this chocolate cream into the hollow center left in the zuccotto filling.
6. Seal and Chill: Use remaining pieces of cake to cover the top of the zuccotto, closing the hole in the center. Sprinkle with more coffee liqueur, seal the entire bowl with plastic wrap, and refrigerate for at least 6 hours, preferably overnight to allow flavors to meld.
7. Decorate the Zuccotto: Beat the remaining 8 oz heavy cream with 1 tsp instant espresso powder and 2 Tbsp sugar until stiff peaks form to make coffee-flavored whipped cream. When ready to serve, remove the top plastic wrap, place a flat plate or cake stand on top of the zuccotto bowl, and invert to unmold the cake. Remove the bowl and spread the coffee whipped cream over the top and sides. Create swirls or peaks as desired, then garnish with grated chocolate curls or shavings. Chill the decorated cake for about an hour before serving for best texture.

Notes

• Using a good-quality coffee liqueur like Kahlua enhances the coffee flavor.
• Be careful not to curdle the pastry cream when combining hot milk and egg yolks by adding milk gradually.
• If you do not have Grand Marnier, you can substitute it with another orange-flavored liqueur or omit it.
• The cake tastes best after chilling overnight, allowing the flavors to marry and the cake to set properly.
• Use fresh organic eggs for best pastry cream quality.
• You can decorate with additional chocolate curls, cocoa powder, or coffee beans for presentation.

Keywords: Zuccotto, Italian dessert, coffee cake, pastry cream, chocolate cream, whipped cream, chilled dessert