Zuccotto
Indulge in the elegance of Zuccotto, a classic Italian dome-shaped dessert that’s as stunning as it is delicious. This no-bake recipe features layers of moist sponge cake brushed with aromatic coffee liqueur or amaretto, encasing a luscious duo of fillings—one rich with dark chocolate and cocoa, the other bursting with the citrusy sweetness of candied orange peel and the crunch of almonds or hazelnuts. Whipped mascarpone and cream create a velvety texture that melts in every bite. Perfect for special occasions, this make-ahead treat is refrigerated until firm and finished with a dusting of unsweetened cocoa powder for a striking presentation. Treat your guests to the irresistible charm of Zuccotto, an iconic dessert that’s both visually stunning and decadently flavorful!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 400 grams Sponge cake
- 150 grams Dark chocolate
- 250 grams Mascarpone cheese
- 200 milliliters Heavy cream
- 100 grams Powdered sugar
- 50 grams Chopped candied orange peel
- 50 grams Chopped almonds or hazelnuts
- 2 tablespoons Unsweetened cocoa powder
- 100 milliliters Coffee liqueur or amaretto
- 50 milliliters Water
Directions
Step 1
Line a medium-sized, dome-shaped bowl (about 1.5 liters in capacity) with plastic wrap, leaving extra wrap overhanging the edges to cover the dessert later.
Step 2
Slice the sponge cake into thin strips or wedges, about 1 cm thick. Lightly press the slices to line the bowl completely, ensuring there are no gaps.
Step 3
In a small saucepan, mix the coffee liqueur or amaretto with water and warm slightly over low heat. Use this mixture to brush the sponge cake lining, ensuring it is moist but not soggy.
Step 4
Melt the dark chocolate in a heatproof bowl over a pot of simmering water or in the microwave in short bursts. Allow it to cool slightly.
Step 5
In a large mixing bowl, whisk the mascarpone cheese and powdered sugar together until smooth. In a separate bowl, whip the heavy cream to soft peaks.
Step 6
Gently fold the whipped cream into the mascarpone mixture until well combined. Divide this cream mixture into two equal portions.
Step 7
Mix the melted dark chocolate and cocoa powder into one portion of the cream mixture to create a chocolate filling. Into the second portion, fold in the candied orange peel and chopped almonds or hazelnuts to create a nutty filling.
Step 8
Spread the chocolate mixture evenly over the sponge cake layer in the bowl. Then spoon the nutty filling over the chocolate layer and smooth the top.
Step 9
Cover the dessert with the remaining sponge cake slices, cutting them to fit and sealing the dome shape. Moisten this layer with more of the liqueur-water mixture.
Step 10
Fold the overhanging plastic wrap over the dessert to seal it completely. Place a small plate or lid over the bowl to gently press the layers, then refrigerate for at least 4 hours, preferably overnight.
Step 11
To serve, unwrap the dessert and invert it onto a serving plate. Remove the plastic wrap and dust generously with unsweetened cocoa powder.
Step 12
Slice and serve chilled. Enjoy your homemade Zuccotto!
Nutrition Facts
| Serving size | 1363 grams (1363.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4943 |
| Total Fat 258.80g | 332% |
| Saturated Fat 143.70g | 719% |
| Polyunsaturated Fat 1.80g | |
| Cholesterol 976mg | 325% |
| Sodium 2631mg | 114% |
| Total Carbohydrate 542.30g | 197% |
| Dietary Fiber 22.80g | 81% |
| Total Sugars 397.90g | |
| Protein 56.00g | 112% |
| Vitamin D 32IU | 160% |
| Calcium 909mg | 70% |
| Iron 32mg | 179% |
| Potassium 2214mg | 47% |
Source of Calories