If you’re a fan of creamy Italian cakes, then this recipe is for you. It’s a delicious Italian dessert that not many people have even heard of — and it’s even better than tiramisu
There’s nothing quite like a creamy dessert to satisfy your sweet tooth, and Italian cakes are the ultimate indulgence — this one even outshines tiramisu. As the nights draw in and we brace ourselves for a few rainy weekends, it’s the perfect time to rustle up the ingredients for this delightful Italian dessert that remains a well-kept secret.
Zuccotto is a “fabulous, creamy Italian dessert cake that is made in the form of a dome”, explains Christina’s Cucina on her blog, where this recipe can be found. The Scottish Italian cook is “on a mission to save authentic Italian dishes from extinction” — and she confidently claims on her website that once you’ve made this zuccotto cake, “it won’t be the last time”.
So, one afternoon in September, I decided to give this recipe a go after gathering all the necessary ingredients the day before.
The recipe has several steps, but it’s relatively straightforward and definitely worth the effort. Christina reassures that “if you just take the recipe step by step, you’ll see that a child can make this.”
Creating this dessert is akin to crafting a masterpiece. You need to relish the creativity and ingredients as you progress, reports the Express.
It’s truly thrilling to watch it come together, knowing that you’ll soon be tucking into it.
The blog stated: “Please don’t be put off and think that zuccotto is too difficult to make, as it truly is not difficult at all. If you just take the recipe step by step, you’ll see that a child can make this delectable dessert!
“I’ve been making this zuccotto recipe for many years, which is why I’m sharing this particular recipe with you instead of an authentic version I’ve never made.”
So, to start, you need to collect several lovely ingredients and either whip up a straightforward homemade sponge cake or purchase one.
This zuccotto recipe is modified from Good Housekeeping Illustrated Book of Desserts, as detailed on Christina’s blog. The pudding feeds 12, but portions can also be frozen if there are only one or two people in your household.
How to make zuccotto
The ingredients you’ll need:
- cake slices
- liqueur
- semisweet chocolate
- dark chocolate
- heavy whipping cream
- instant espresso-coffee powder
- Italian pastry cream
- grated chocolate or chocolate curls for decoration
You can also make your own Italian pastry cream (Crema Pasticcera) if you wish. I did; it takes a little time, but it was delicious.
Italian pastry cream ingredients:
(Slightly adapted from Il Cucchiaio D’Argento, according to Christina’s Cucina blog)
- egg yolks
- sugar
- flour
- milk
- vanilla
Method
Christina’s website displays step-by-step instructions along with photos to help you create this delicious zuccotto cake – and the stages are as follows:
Line a 2.5-quart bowl with cling film, make the plastic wrap larger than you need to cover the top later, then slice the sponge cake in half. Start by placing a slice of cake at the bottom of your bowl.
If you’re using a loaf cake, “cut slices and then triangles and fill the bowl like a jigsaw puzzle to cover every spot, so that the entire bowl is covered”.
Next, cut a few pieces from the other half of the cake into strips and use these to line around the cake that’s already in the bowl. This process is quite straightforward and only takes a few minutes.
Now, drizzle your choice of liqueur over the cake; I opted for Cointreau, but any sweet liqueur will do the trick.
How to whip up the pastry cream
In a medium-sized pot (off the heat), briskly stir together the egg yolks and sugar with a wooden spoon, then gradually add the flour and mix it in.
Bring the milk to a boil and infuse it with vanilla. Gradually add the hot milk to the mixture, stirring well after each addition.
Be mindful not to add too much at once, or you risk curdling the eggs.
Continue to add the hot milk while stirring continuously with a wooden spoon.
Christina advised: “Once all the milk has been added, put the pot onto medium heat and continue to stir.”
Allow the mixture to come to a boil and cook for three or four minutes, then take it off the heat, but keep stirring as it cools to prevent a skin from forming.
Next, melt the chocolate either in the microwave or over a bowl of hot water and set it aside.
How to prepare the zuccotto filling
In a medium bowl, whisk 10 oz (300 ml) of heavy whipping cream with the instant coffee powder until stiff peaks form. Set this mixture aside.
Take the cooled pastry cream and add one tablespoon of Grand Marnier, two oz (57 g) of grated chocolate, and the whipped coffee cream, then fold it into the mixture until it’s completely combined.
Spread two-thirds of the mixture into the cake-lined bowl until it almost reaches the top, but not completely, and leave a hollow in the middle.
Christina advised, “Don’t worry if it doesn’t look perfect; it will be fine in the end.”
Now the fun bit: fill the zuccotto.
Firstly, add the melted chocolate to the remaining cream.
Mix it together well until it is pale, creamy-brown in colour, then fill the zuccotto’s hollow centre with the cream and chocolate mix.
Next, you need to seal the zuccotto and chill, before you try it!
Take pieces of the remaining cake and close up the bottom of the zuccotto.
Christina explained, “Don’t worry about what it looks like; just be sure to cover the entire area. This will be the bottom of the dessert.”
Then, “sprinkle with more of your chosen liqueur, then seal with plastic wrap and refrigerate for at least six hours, but I like to leave it overnight”.
How to decorate the zuccotto
Finally, it’s time to decorate the zuccotto.
You’ll need to beat the remaining 8 oz of heavy whipping cream, with the other two teaspoons of coffee powder and two tablespoonfuls of sugar until stiff peaks form. When you’re ready to decorate, peel off the top plastic wrap and position a completely flat plate or cake stand on top of the zuccotto before flipping it over, then lift away the bowl.
If you spot any cracks in the cake’s dome, don’t fret; they’ll be hidden and it will look absolutely perfect. Simply spread the coffee-flavoured whipped cream all over the zuccotto.
For the finishing touches, Christina’s Cucina explained: “Make swirls or peaks in the cream, whichever way you like, but it doesn’t have to be fancy. Sprinkle it with chocolate shavings, curls or more grated chocolate.”
It’s ideal to chill the cake for an hour, but if you simply can’t wait (as I couldn’t), you can serve it straight away.
