Zucotte
Indulge in the rich and elegant flavors of Zucotto, a stunning Italian dome-shaped dessert that’s as visually impressive as it is delicious. This no-bake treat starts with layers of moist sponge cake or pound cake brushed with dark rum or coffee liqueur, adding a luxurious depth of flavor. The filling, a luscious combination of ricotta, mascarpone, and whipped cream, is divided into two irresistible layers—one infused with cocoa and chopped chocolate for a decadent touch, and the other studded with vibrant candied orange peels and toasted almonds for a nutty, citrusy contrast. Assembled in a bowl to achieve its iconic dome shape and finished with a dusting of cocoa powder, this creamy and indulgent Zucotto is the perfect make-ahead dessert for dinner parties or special occasions. Let this show-stopping centerpiece delight your guests with its velvety texture and harmonious layers of flavor.
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Ingredients
- 500 grams Sponge cake or store-bought pound cake
- 250 grams Ricotta cheese
- 200 grams Mascarpone cheese
- 100 grams Powdered sugar
- 100 grams Semi-sweet chocolate, chopped
- 50 grams Candied orange peels, chopped
- 50 grams Almonds, toasted and chopped
- 2 tablespoons Cocoa powder
- 200 milliliters Heavy cream
- 60 milliliters Dark rum or coffee liqueur
- 1 teaspoon Vanilla extract
Directions
Step 1
Line a medium-sized bowl (about 1.5 liters capacity) with plastic wrap, ensuring excess wrap hangs over the edges.
Step 2
Slice the sponge cake or pound cake into thin slices, about 1 cm thick.
Step 3
Brush each slice with a mixture of the dark rum (or coffee liqueur) and 2 tablespoons of water. This will moisten the cake and enhance its flavor.
Step 4
Line the prepared bowl with the moistened slices of cake, starting from the bottom and working up the sides. Press the slices gently to create an even dome shape. Set aside any remaining slices for the top layer.
Step 5
In a large mixing bowl, whisk together the ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
Step 6
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cheese mixture until combined.
Step 7
Divide the filling mixture evenly into two portions. To one portion, fold in the cocoa powder and chopped semi-sweet chocolate to create a chocolate layer. To the other portion, fold in the candied orange peels and toasted almonds to create a nutty citrus layer.
Step 8
Spoon the chocolate filling into the cake-lined bowl, spreading it out evenly. Then, layer the nutty citrus filling on top, smoothing it to ensure an even dome shape.
Step 9
Cover the filling with the remaining slices of moistened cake, pressing gently to seal the dessert.
Step 10
Fold the excess plastic wrap over the top and refrigerate for at least 4 hours or overnight to set completely.
Step 11
To serve, unwrap the plastic wrap from the top, place a serving plate over the bowl, and invert the zuccotto onto the plate. Gently remove the bowl and peel off the plastic wrap.
Step 12
Dust the top with cocoa powder, slice, and enjoy your beautiful domed zuccotto!
Nutrition Facts
| Serving size | 1524.4 grams (1524.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4915 |
| Total Fat 277.90g | 356% |
| Saturated Fat 147.30g | 737% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1247mg | 416% |
| Sodium 1430mg | 62% |
| Total Carbohydrate 497.80g | 181% |
| Dietary Fiber 19.60g | 70% |
| Total Sugars 331.30g | |
| Protein 87.60g | 175% |
| Vitamin D 0IU | 0% |
| Calcium 1638mg | 126% |
| Iron 12mg | 68% |
| Potassium 1711mg | 36% |
Source of Calories