Name: Zuccotto: Creamy Italian Dessert Cake Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 6 h 45 min
Cuisine: Italian
Ingredients: 1 sponge cake baked in a 9″ tin or a pound cake cut into ½” slices (Victoria sponge cake recommended); 2 oz coffee liqueur + 1 Tbsp (e.g., Kahlua or your choice); 2 Tbsp grated chocolate or chocolate curls for decoration; 4 oz semisweet chocolate, broken into pieces; 2 oz dark chocolate, grated; 10 oz heavy whipping cream, divided (about 300 ml + 235 ml); 2 tsp instant espresso powder, divided; 4 organic egg yolks; 3 ½ oz sugar; 2 Tbsp flour; 17 oz milk; 1 tsp vanilla extract; 8 oz heavy whipping cream; 2 tsp instant espresso powder; 1 Tbsp Grand Marnier (optional, adds orange flavor)

Introduction

Zuccotto is a creamy Italian dessert cake that beautifully combines coffee, chocolate, and delicate sponge cake layers. This elegant yet approachable treat is perfect for impressing guests or indulging in a special homemade dessert.

The image shows a three-layer round cake with a slice removed, placed on a white plate with decorative edges. The bottom layer is a light yellow sponge, above it is a thick dark brown mousse layer, and the top layer is a light beige mousse. The entire cake is covered with a smooth light brown frosting that has a slightly glossy texture and small peaks. Dark chocolate shavings are scattered over the top surface. The plate rests on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sponge cake baked in a 9″ tin or a pound cake cut into ½” slices
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 below)
2 Tbsp grated chocolate or chocolate curls for decoration

Italian Pastry Cream (Crema Pasticcera)

4 egg yolks (organic)
3 ½ oz sugar
2 Tbsp flour
17 oz milk
1 tsp vanilla
8 oz heavy whipping cream
2 tsp instant espresso powder

Instructions

Step 1: Line a 2 ½ quart bowl with plastic wrap, leaving plenty of overhang to cover the top later. Cut the sponge cake in half. Place one half in the bottom of the bowl; if using a loaf cake, cut slices and then triangles to fill the bowl like a jigsaw puzzle, ensuring it is fully covered.
Step 2: Slice a few pieces from the other half of the cake into strips and line them around the bowl’s edges. Sprinkle the cake with your choice of liqueur, such as Kahlua.
Step 3: To make the pastry cream, whisk egg yolks and sugar together off the heat. Gradually add flour and mix well. Heat the milk with vanilla until boiling. Slowly add hot milk to the egg mixture, stirring to avoid curdling. Transfer back to medium heat, stirring until it boils, then cook for 3–4 more minutes. Remove from heat and stir constantly as it cools to prevent a skin from forming.
Step 4: Melt the semisweet chocolate either in a microwave or over hot water. Set aside.
Step 5: Beat 10 oz heavy whipping cream with the instant espresso powder until stiff peaks form. Fold this gently into the cooled pastry cream along with 1 Tbsp Grand Marnier (optional) and the grated dark chocolate until fully combined.
Step 6: Spread about two-thirds of the cream mixture into the cake-lined bowl, leaving a hollow space in the center.
Step 7: Mix the melted chocolate into the remaining cream mixture until uniform in color, then fill the hollow center of the zuccotto with this chocolate cream.
Step 8: Close the zuccotto by using leftover cake pieces to seal the bottom. Sprinkle with more liqueur, cover tightly with plastic wrap, and refrigerate for at least 6 hours or overnight.
Step 9: To decorate, beat the remaining 8 oz heavy whipping cream with 2 tsp coffee powder and 2 Tbsp sugar until stiff peaks form. Remove the plastic wrap from the top, invert the zuccotto onto a flat plate or cake stand, and remove the bowl.
Step 10: Spread the coffee-flavored whipped cream over the zuccotto, making swirls or peaks as you like. Sprinkle with grated chocolate or curls. Refrigerate for an hour if possible, or serve immediately.

Tips & Variations

Use a cake slicer for even sponge cake layers and strips to make lining the bowl easier.
Substitute coffee liqueur with amaretto or brandy for a different flavor profile.
For a non-alcoholic version, soak the cake lightly with strong brewed coffee instead of liqueur.
Make the Italian pastry cream a day ahead to allow it to cool and thicken properly.

Storage

Store zuccotto covered in the refrigerator for up to 3 days. Keep it tightly wrapped to prevent it from drying out. When ready to serve, you can let it sit at room temperature for 15 minutes to soften slightly. This dessert is best enjoyed chilled and does not require reheating.

How to Serve

A slice of three-layer cake is placed on a white plate with a gold rim, held by a woman's hand. The cake slice has a light brown bottom sponge layer, a middle layer of whipped cream with chocolate specks, and a top layer of smooth, darker brown mousse. The entire slice is coated with light tan frosting, slightly textured, and sprinkled with small dark chocolate pieces on the outer surface. A silver fork rests on the plate above the cake slice. In the background, the larger cake sits on a white plate with a decorative edge, showing the same three layers inside and covered with the same tan frosting and chocolate pieces, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought sponge cake or pound cake?

Yes, pre-made sponge or pound cake can be used to save time, but fresh homemade cake offers the best texture and flavor for zuccotto.

What if the pastry cream curdles while making it?

To prevent curdling, add hot milk gradually to the egg mixture while stirring constantly and avoid high heat. If curdling occurs, try straining the cream to smooth it out before chilling.

Zuccotto: Creamy Italian Dessert Cake Recipe

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Zuccotto is a luscious and creamy Italian dessert cake made by lining a bowl with sponge cake soaked in coffee liqueur, then filled with a rich coffee-flavored pastry cream and chocolate cream. This no-bake chilled dessert combines layers of cake, whipped coffee cream, and melted chocolate for a decadent treat perfect for special occasions or a delightful end to any meal.

Author: Dylan
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 6 hours 45 minutes (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: Italian

Ingredients

Scale

For the Cake and Assembly

1 sponge cake baked in a 9″ tin or a pound cake cut into ½” slices (Victoria sponge cake recommended)
2 oz coffee liqueur + 1 Tbsp (e.g., Kahlua or your choice)
2 Tbsp grated chocolate or chocolate curls for decoration

For the Chocolate

4 oz semisweet chocolate, broken into pieces
2 oz dark chocolate, grated

For the Cream

10 oz heavy whipping cream, divided (about 300 ml + 235 ml)
2 tsp instant espresso powder, divided

For the Italian Pastry Cream (Crema Pasticcera)

4 organic egg yolks
3 ½ oz sugar
2 Tbsp flour
17 oz milk
1 tsp vanilla extract
8 oz heavy whipping cream
2 tsp instant espresso powder

Additional Flavoring

1 Tbsp Grand Marnier (optional, adds orange flavor)

Instructions

Prepare the Bowl and Line with Cake: Line a 2 ½ quart bowl with plastic wrap, ensuring it extends well beyond the edges to cover later. Cut the sponge cake in half. Place one half as a base slice in the bowl. If using a loaf cake, cut slices into triangles and arrange like a jigsaw puzzle to cover the entire bowl surface. Slice some pieces into strips and use these to line the sides of the bowl. Sprinkle all the cake inside the bowl with your choice of liqueur, such as Kahlua, for flavor infusion.
Make the Pastry Cream: In a medium pot off heat, briskly stir together egg yolks and sugar with a wooden spoon until smooth. Gradually add flour, blending well. Heat milk with vanilla until boiling. Slowly incorporate hot milk into the egg mixture a little at a time while stirring to prevent curdling. Once combined, place the pot over medium heat and stir continuously. When it boils, cook for 3-4 minutes more, then remove from heat. Continue stirring as it cools to avoid a skin forming.
Melt the Chocolate: Melt semisweet chocolate pieces either in the microwave or in a heatproof bowl set over hot water. Set aside to cool slightly.
Make the Zuccotto Filling: In a medium bowl, beat 10 oz (300 ml) heavy whipping cream with 1 tsp instant espresso powder until stiff peaks form; set aside. Add 1 Tbsp Grand Marnier (if using), grated dark chocolate, and the whipped coffee cream to the cooled pastry cream. Fold gently until fully combined.
Fill the Bowl: Spread about two-thirds of the pastry cream mixture into the cake-lined bowl, filling it nearly to the top but leaving a hollow center. The appearance does not need to be perfect.
Add Chocolate Cream: Mix the melted semisweet chocolate with the remaining heavy cream and 1 tsp espresso powder until the color is uniform. Pour this chocolate cream into the hollow center of the Zuccotto.
Seal and Chill: Use remaining cake pieces to cover the bottom opening of the Zuccotto and seal the dessert. Sprinkle with additional liqueur. Cover with plastic wrap and refrigerate for at least 6 hours or preferably overnight to set and allow flavors to meld.
Decorate the Zuccotto: Beat the remaining 8 oz (235 ml) heavy cream with 1 tsp espresso powder and 2 tablespoons sugar until stiff peaks form. Remove the plastic wrap from the Zuccotto, place a flat plate or cake stand on top, and invert to release the dessert from the bowl. Spread the coffee-flavored whipped cream over the top and sides. Create swirls or peaks in the cream as desired. Finish by sprinkling with grated chocolate, chocolate curls, or shavings.
Serve: Refrigerate the decorated Zuccotto for about 1 hour if possible, but it can be served immediately. Enjoy this creamy, coffee-infused Italian dessert chilled.

Notes

Use a good quality sponge or pound cake for best texture and flavor.
The liqueur can be substituted with other coffee-flavored or fruit liqueurs according to preference.
Ensure to stir the pastry cream continuously when cooking to avoid lumps or curdling.
The dessert needs at least 6 hours chilling to set properly, but overnight is best.
If you prefer, you can omit alcohol for a non-alcoholic version.
The coffee powder adds a subtle espresso flavor, enhance or reduce to taste.
Chocolate curls or grated chocolate add a beautiful decorative touch and some texture contrast.
This dessert is best served chilled but remove from fridge 10 minutes before serving to soften slightly.

Keywords: Zuccotto, Italian dessert, cream cake, coffee liqueur dessert, no-bake cake, pastry cream, chocolate coffee cake