Zuccotto is a famous Italian dessert, originally from Florence. It's an Italian cake, delicious for the balance of its ingredients and refined for its simplicity.
The Zuccotto cake often has pink tones due to Alchermes, a ruby red aromatic liqueur in which the cake is dipped. The filling of Zuccotto is made of whipped cream, ricotta cheese and chocolate.
To make the Zuccotto, prepare the soft sponge cake according to the traditional recipe and let it cool. Then cut it into long, thin slices that you will use to line a Zuccotto mold, a hemisphere.The cooking required for this dessert is really only that of the sponge cake, for the rest you simply assemble its ingredients to make the zuccotto, without cooking.
Then it's necessary to let the cake cool in the refrigerator for a few hours, where it compacts and takes its dome shape. Once cooled, remove the cake from the mold and sprinkle it with unsweetened cocoa powder.
The Italian tradition is rich in desserts, all of them truly delicious. Tiramisu is surely the most famous one, but also Zuppa Inglese or Panna Cotta. Even Zuccotto is a very loved dessert not only in Tuscany, but in all Italy and in the world.
Zuccotto is very connected to the Florentine tradition and its history, as we will see, is very interesting.
"Zucca" in Tuscan dialect means "head", in fact it seems that the first mold used to make this cake was a dome-shaped military helmet, hence the name "Zuccotto".
During the years have been created many versions of this cake with all kind of fillings and flavors. But the only thing in common with the authentic Zuccotto is the shape.
We are going to show you the authentic Italian recipe of Zuccotto, which with its delicious layers will conquer and surprise everyone!
Now let's find out step by step how to make the Authentic Zuccotto Recipe.
Ingredients
- Prep Time: 20 Min + 20 Min for the Pan di Spagna
- Cook Time: 50 Min for the Pan di Spagna
- Cooling Time: 4 Hours
- Servings: 6
For Pan di Spagna
Doses for a springform cake pan of 22 cm (9 inch)
- 5 eggs
- 150 g (¾ cup) of granulated sugar
- 75 g (½ cup) of “00” flour
- 75 g (½ cup) of potato starch
For Zuccotto Cake
Doses for a 8 inch (20 cm) Hemisphere Ball Cake Pan
- 320 g (1 ⅓ cup) of ricotta
- 250 g (1 cup) of fresh whipping cream
- 50 g (½ cup) of powdered sugar
- 30 g (⅓ cup) of unsweetened cocoa powder
- 50 g (⅓ cup) of chocolate chips
- 70 ml (5 tablespoons) of Alchermes (Read the paragraph below "Alchermes Substitutes")
- 30 ml (2 tablespoons) of water
Instructions
Make the Pan di Spagna
To make the Italian zuccotto cake recipe, start making the classic Italian sponge cake (Pan di Spagna). Obviously you can prepare it the day before. In this case the preparation of the Zuccotto will be faster.
Step 1) - First, preheat the oven to 170°C (340°F). Then sift together the flour and the potato starch in a bowl. Mix them well and set aside.
Step 2) - Place the eggs and sugar in a planetary mixer. Whip at moderate speed. If you have an electric mixer graduated from 1 to 10, the correct speed is 6.
Step 3) - Beat the eggs with the sugar for 15/20 minutes until the mixture has become light and fluffy and has doubled its volume.
Step 4) - When the eggs and sugar are ready, puffy and frothy, turn off the mixer. Take the sifted flours and add them a little at a time to the cream of eggs and sugar. Mix RIGOROUSLY BY HAND and slowly making movements from the bottom up, so as not to disassemble the mixture.
Step 5) - Cover your springform cake pan with baking paper and pour the mixture into the cake pan, using a spatula to level the surface.
Step 6) - Bake the Pan di Spagna in a preheated oven at 170°C (340°F) for about 50 minutes.
For more informations, tips and insights, see our recipe "How to Make Italian Sponge Cake (Pan di Spagna)".
Make the Ricotta Cream
Step 1) - Remove the excess liquid from the ricotta by draining it through a sieve. Then place the well drained ricotta in a bowl and add the sugar. Mix well with a whisk to make a cream.
Step 2) - Whip the whipping cream. Slowly add it to the ricotta mixture, mixing from the bottom up to prevent it from deflating.
Step 3) - Take ⅓ of the mixture, transfer it into a second bowl and add the sifted bitter cocoa powder, mixing perfectly.
In the bowl with ⅔ of ricotta cream add the chocolate chips.
Make the Zuccotto
Step 4) - Take the sponge cake that has cooled completely, cut the top to remove the thin crust. Then cut it into long slices about 1 cm thick (about ½ inch).
Step 5) - Take a zuccotto mold and line the inside with plastic wrap. Arrange the sponge cake slices in the mold, covering it completely. Press well with your hands to compact the pieces of sponge cake together.
Step 6) - Then, using a brush, wet the sponge cake with the Alchermes diluted with a little water.
Step 7) - Now make layers with the creams. Put the chocolate cream on the bottom of the zuccotto and then fill with the ricotta cream and chocolate chips on top. This way you have two layers of filling.
Step 8) - Level the ricotta and chocolate chip cream with a spoon. Then cover with more strips of sponge cake.
Step 9) - Wrap the Zuccotto with cling film. Refrigerate for at least 4 hours to allow it to cool and take the right shape.
Step 10) - After the cooling time has elapsed, invert the Zuccotto directly into a serving dish. Remove the transparent film and sprinkle it with unsweetened cocoa. Cut the zuccotto cake into slices and serve.
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Storage
You can store Zuccotto for up to 2-3 days in the refrigerator, covered with plastic wrap or in an airtight container.
Variations
Zuccotto with Ladyfingers
To make the "container" that holds the ricotta creams, you can also use Savoiardi. If you use ladyfingers remember to wet them before lining the mold and gently lay them in the shape of a dome so as not to break them too much.
Zuccotto Made with Cake Leftovers (Pandoro or Panettone)
It can be a good idea to make a delicious Zuccotto with leftover cake.
If you have a cake, maybe a little stale, instead of discarding it, you can use it to make Zuccotto. You can make some slices, soak them with Alchermes and continue as described above.
In Italy it's common to make Zuccotto with leftover Panettone or Pandoro.
Zuccotto with Candied Fruit
The oldest version of the Tuscan Zuccotto included the addition of candied black cherries or pieces of candied orange as well as dark chocolate chips in the ricotta cream.
Then over time the simpler version became more popular.
However, if you love candied fruit, you can enrich your Zuccotto in this way.
Tiramisu Zuccotto
A very unique idea is the Zuccotto Tiramisu. Here's how to make it.
Line the mold with ladyfingers or sponge cake, wet with coffee and fill it with mascarpone cream.
In short, a real Tiramisu but with an original shape!
Zuccotto al Gelato
Another very popular variant is the Zuccotto al Gelato (with ice cream).
In order not to stray too far from tradition, we recommend filling your Zuccotto with a layer of Gelato alla Crema, Fior di Latte or Stracciatella and a layer of Chocolate gelato.
But of course you can use the flavors you prefer!
Alchermes Substitutes
Alchermes (or Alkermes) is a scarlet-colored liqueur of Arab origin. It was acquired by the Spaniards and spread first in Italy and then in France and the rest of Europe. In Italy it has a great tradition in pastry.
Alchermes is red, alcoholic and quite sweet. Its basic ingredients are water, cinnamon, cochineal (red coloring additive of animal origin), cloves, cardamom, vanilla, rose water, sugar and pure alcohol (95°).
According to legend, Alchermes was the favorite liqueur of the Medici family of Florence, so much so that it earned the nickname of Liquore dei Medici.
If you want to make the authentic Italian Zuccotto recipe, then Alchermes liqueur is essential! Try Alchermes by Marcati, it's amazing for this recipe!
Do you still want to know what you can substitute this special liquor with? Here are some tips:
If you don't have this Italian liqueur, you can alternatively use a mix of Brandy and Pomegranate Syrup to maintain the red color. Try this Brandy Reserve 20 years. Use it for your recipes and, why not, for your nights in with friends!
Or you can wet the sponge cake with other liqueurs of your choice, always diluted with a little water.
Sometimes we also use Zibibbo, a fortified wine of Sicilian origin, or Amaretto Disaronno, very popular in Italy.
Alternatively, you can make your Zuccotto completely non-alcoholic. Wet the sponge cake with a syrup made of water and sugar flavored with vanilla.
Origins of Zuccotto
It seems that Bernardo Buontalenti was the inventor of the Zuccotto in Italy.
Buontalenti himself was also responsible for the invention of the Italian Gelato, by the way. He was a great architect and man of culture of the Tuscan Renaissance. He was also a great lover of gastronomy.
Buontalenti designed the Zuccotto in honor of Queen Caterina de' Medici for a court banquet.
In fact, it seems that the first name of the dessert was "L'Elmo di Caterina" (Catherine's Helmet). As a matter of fact, the first zuccottos were made using as a mold a small helmet used by the infantry of the Florentine army. Hence the name Zuccotto because in Florentine dialect "zucca" means "head" (in a joking way).
But there is another theory about the origin of the name "zuccotto". Many believe the name derives from the headgear used by prelates of that time called "zucchetto".
This was in fact red like Alchermes and had the shape of a hemisphere.
Recipe Card
Authentic Zuccotto Recipe (with Ricotta)
Ingredients
FOR THE PAN DI SPAGNA
- 5 eggs
- 150 g granulated sugar - ¾ cup
- 75 g flour - ½ cup
- 75 g potato starch - ½ cup
FOR ZUCCOTTO CAKE
- 320 g ricotta - 1 ⅓ cup
- 250 g heavy cream - 1 cup
- 50 g powdered sugar - ½ cup
- 30 g cocoa powder - ⅓ cup, unsweetened
- 50 g chocolate chips - ⅓ cup
- 70 ml liqueur - 5 tablespoons of Alchermes
- 30 ml water - 2 tablespoons
Instructions
Make the Pan di Spagna
- First, preheat the oven to 170°C (340°F). Then sift together the flour and the potato starch in a bowl. Mix them well and set aside.
- Place the eggs and sugar in a planetary mixer. Whip at moderate speed. If you have an electric mixer graduated from 1 to 10, the correct speed is 6.
- Beat the eggs with the sugar for 15/20 minutes until the mixture has become light and fluffy and has doubled its volume.
- When the eggs and sugar are ready, puffy and frothy, turn off the mixer. Take the sifted flours and add them a little at a time to the cream of eggs and sugar. Mix RIGOROUSLY BY HAND and slowly making movements from the bottom up, so as not to disassemble the mixture.
- Cover a springform cake pan of 22 cm (9 inch) with baking paper and pour the mixture into the cake pan, using a spatula to level the surface.
- Bake the Pan di Spagna in a preheated oven at 170°C (340°F) for about 50 minutes.
Make the Ricotta Cream
- Remove the excess liquid from the ricotta by draining it through a sieve. Then place the well drained ricotta in a bowl and add the sugar. Mix well with a whisk to make a cream.
- Whip the whipping cream. Slowly add it to the ricotta mixture, mixing from the bottom up to prevent it from deflating.
- Take ⅓ of the mixture, transfer it into a second bowl and add the sifted bitter cocoa powder, mixing perfectly.
- In the bowl with ⅔ of ricotta cream add the chocolate chips.
- MAKE THE ZUCCOTTO
Make the Zuccotto
- Take the sponge cake that has cooled completely, cut the top to remove the thin crust. Then cut it into long slices about 1 cm thick (about ½ inch).
- Take a 8 inch (20 cm) Hemisphere Ball Cake Pan and line the inside with plastic wrap. Arrange the sponge cake slices in the mold, covering it completely. Press well with your hands to compact the pieces of sponge cake together.
- Then, using a brush, wet the sponge cake with the Alchermes diluted with a little water.
- Make layers with the creams. Put the chocolate cream on the bottom of the zuccotto and then fill with the ricotta cream and chocolate chips on top. This way you have two layers of filling.
- Level the ricotta and chocolate chip cream with a spoon. Then cover with more strips of sponge cake.
- Wrap the Zuccotto with cling film. Refrigerate for at least 4 hours to allow it to cool and take the right shape.
- After the cooling time has elapsed, invert the Zuccotto directly into a serving dish. Remove the transparent film and sprinkle it with unsweetened cocoa. Cut the zuccotto cake into slices and serve.
Lori Chiappone Strozniak says
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