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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://dinewithdylan.com/zuccotto-creamy-italian-dessert-cake-recipe/