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Zuccotto Recipe

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3.9 from 42 reviews

Zuccotto is a classic Italian no-bake dessert with a rich ricotta and chocolate filling encased in a delicate sponge cake infused with Alchermes liqueur. This elegant chilled dome cake features layers of fluffy Pan di Spagna sponge, creamy ricotta sweetened fillings—one enriched with candied fruit and the other with cocoa and chocolate chips—making it a luscious treat perfect for special occasions or decadent everyday indulgence.

Ingredients

For the Pan di Spagna (Sponge Cake):

  • 4 large eggs
  • 65 g Italian 00 flour (½ cup)
  • 65 g corn starch (cornflour) (½ cup)
  • 130 g caster sugar (¾ cup)
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • Butter (for greasing)
  • Baking parchment (for lining)

For the Filling:

  • 1 kg ricotta cheese, drained (4 cups)
  • 240 ml heavy (double) cream (1 cup)
  • 100 g caster sugar (½ cup)
  • 80 g candied orange (½ cup), chopped
  • 1.5 tablespoons cocoa powder plus extra for dusting
  • 4 tablespoons chocolate chips (90 g)
  • 120 ml Alchermes liqueur (½ cup) (can substitute with Amaretto diluted with a little water)

Instructions

  1. Prepare the Pan di Spagna Sponge: Preheat your oven to 160°C (320°F) using a static (no fan) setting. Grease your cake pan with butter, then line the bottom with a disk of baking parchment to prevent sticking.
  2. Whisk Eggs and Sugar: In the bowl of a stand mixer, combine the eggs, vanilla extract, and a pinch of salt. Whisk on medium speed, gradually adding the caster sugar in three additions over 15-20 minutes until the egg mixture is thick, pale, and forms a ribbon when lifted.
  3. Fold in the Flours: Sieve the Italian 00 flour and corn starch into the egg mixture in three parts, gently folding each addition in with a spatula to retain air and prevent lumps.
  4. Bake the Sponge: Pour the batter into the prepared cake pan. Bake on the lowest oven shelf for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the tin for 10 minutes, then transfer to a cooling rack to cool completely.
  5. Drain the Ricotta: Place ricotta in a sieve over a bowl for 30-40 minutes to remove excess liquid, or optionally drain overnight in the fridge.
  6. Make the Ricotta Base: In a large bowl, whisk the drained ricotta with 100g caster sugar until smooth and lump-free.
  7. Whip the Cream: In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the ricotta mixture in three parts until fully combined.
  8. Prepare Two Fillings: Transfer two-thirds of the ricotta mixture to another bowl and fold in the chopped candied orange. In the remaining third, sift in cocoa powder and mix well, then add chocolate chips and combine thoroughly.
  9. Line the Bowl: Line an 8×4 inch bowl with cling film (plastic wrap) to aid in turning out the Zuccotto later.
  10. Prepare the Sponge Layers: Remove the top golden crust from the cooled sponge by slicing it off thinly or gently rubbing it away. Cut the sponge into 1cm (½ inch) thick slices, adjusting size and overlapping as needed to fit the bowl.
  11. Assemble the Zuccotto: Arrange a layer of sponge slices inside the lined bowl. Brush the sponge liberally with Alchermes liqueur or your preferred diluted liqueur.
  12. Add Fillings: Spread the white ricotta and candied orange cream evenly over the sponge layer, then fill the center with the chocolate and cocoa ricotta mixture.
  13. Seal the Top: Use the remaining sponge slices to cover the top of the Zuccotto dome and brush again with liqueur.
  14. Chill: Wrap the top with plastic wrap and refrigerate the Zuccotto for at least 6 hours or overnight to set.
  15. Unmold and Serve: Remove from the fridge, unwrap the top plastic, and invert the Zuccotto onto a serving plate. Remove the plastic wrap completely, dust the top with cocoa powder, and serve chilled.

Notes

  • Draining the ricotta well is crucial to avoid a watery filling; for best results, drain overnight in the fridge.
  • If you cannot find Alchermes liqueur, substitute with Amaretto diluted slightly with water to mimic the flavor and liquid content.
  • Carefully folding the flour into the egg mixture maintains the sponge’s airiness for a light cake.
  • Chilling the cake overnight enhances the flavors and helps the Zuccotto hold its shape when unmolded.
  • Use cling film generously to prevent sticking and facilitate easier unmolding.

Find it online: https://justsosavory.com/zuccotto-recipe/