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Zuccotto, a classic Florentine no-bake dessert
Zuccotto is a traditional Florentine no-bake dessert that brings together elegance and comfort in every slice. Soft layers of sponge cake, lightly soaked in liqueur or syrup, line a rounded mold and cradle a luscious filling made from ricotta or whipped cream. Chocolate, cocoa, citrus zest, and candied fruit add depth, aroma, and a hint of bitterness that balances the sweetness.
Perfect for holidays and special occasions, Zuccotto is ideal for making ahead and serving when you want something impressive without turning on the oven. It’s a timeless Italian dessert that looks stunning on the table and tastes even better with good company.
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Prep Time 30 minutes
Chill Time 6 hours
Servings: 12 Servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Sponge Layer
  • 1 prepared Italian sponge cake (pan di Spagna), store-bought or homemade

    ¾ cup liqueur or syrup (Alchermes, rum, Marsala, or espresso syrup)

Filling
  • 2 cups whole-milk ricotta cheese, well drained

    1½ cups heavy whipping cream, cold

    ¾ cup powdered sugar

    1 teaspoon vanilla extract

    Zest of 1 orange or lemon

    ¾ cup dark chocolate chips or finely chopped dark chocolate

    ½ cup candied orange or citron peel (optional)

    ½ cup chopped almonds or hazelnuts (optional)

Finishing
  • Unsweetened cocoa powder, for dusting

Equipment

  • 8–9-inch bowl or Zuccotto mold (rounded, dome-shaped)

Instructions
 

  1. Prepare the Mold
    Line the inside of a bowl completely with plastic wrap, leaving plenty of overhang. This will make unmolding the Zuccotto easy and clean.
  2. Line with Sponge Cake
    Slice the sponge cake into thin strips, about ½ inch thick. Lightly brush each piece with liqueur or syrup—moist but not soaked. Arrange the slices inside the bowl, slightly overlapping, until the entire surface is covered. Trim edges if needed.
  3. Make the Filling
    In a large bowl, whisk the ricotta until smooth and creamy. Add the powdered sugar, vanilla, and citrus zest, and mix until well combined.
    In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the ricotta mixture using a spatula.
    Fold in the chocolate, candied fruit, and nuts, if using.
  4. Assemble
    Spoon the filling into the sponge-lined bowl, pressing gently to remove air pockets. Smooth the top.
    Cover the filling with remaining sponge cake slices, brushing lightly with more syrup if needed.
    Fold the plastic wrap over the top to seal.
  5. Chill
    Refrigerate for at least 6 hours, or preferably overnight, until firm and fully set.
  6. Unmold and Serve
    Carefully invert the Zuccotto onto a serving plate. Remove the plastic wrap.
    Just before serving, dust generously with unsweetened cocoa powder.
    Slice and serve chilled.

Notes

Drain the ricotta well: For the creamiest filling, drain the ricotta overnight or press it gently through a sieve. Too much moisture will prevent the Zuccotto from setting properly.
Brush, don’t soak, the sponge: Lightly brush the sponge cake with liqueur or syrup. Over-soaking can cause the cake to collapse and lose its structure.
Choose your liqueur wisely: Alchermes is the most traditional choice, but rum, Marsala, or espresso syrup work beautifully. For a non-alcoholic version, use sweetened espresso or citrus syrup.
Chill time matters: Allow at least 6 hours of chilling but overnight is ideal. This helps the flavors blend and ensures clean slices.
Fold gently: When combining whipped cream with ricotta, fold slowly to keep the filling light and airy.
Unmold with confidence: If the dessert sticks, briefly dip the outside of the bowl in warm water, then invert again.
Cocoa last: Dust with cocoa powder just before serving to keep it fresh and velvety.