• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Inside The Rustic Kitchen
  • Recipe Index
  • FREE Italian Food Club
  • Tips & Tricks
  • About Us & Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • My Recipe Box
  • About us
  • Subscribe!
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Italian Desserts

    Zuccotto (Sponge Cake with Ricotta Filling)

    Published: Apr 12, 2023, Last updated: Apr 12, 2023 by Emily This post may contain affiliate links.

    30 shares
    • Facebook
    • Yummly
    • Reddit
    Recipe Print

    Zuccotto is a traditional dome-shaped cake originating in the beautiful city of Florence. It's made with a classic Italian sponge cake soaked in liqueur and filled with two delicious ricotta fillings including candied fruit and chocolate chips.

    A dome shaped Italian dessert called Zuccotto on a patterned plate with a slice cut out.

    Zuccotto is an incredibly delicious and impressive looking Florentine dessert made with strips of Italian sponge cake (Pan di Spagna) soaked in ruby red Alchermes liqueur and stuffed with ricotta, whipped cream, candied fruit and chocolate.

    It may look like there are quite a few steps involved in making Zuccotto but don't worry it's really not complicated at all and the sponge can be made in advance to make things easier.

    The one ingredient that may be hard to source is Alchermes. It's an old, traditional liqueur from Florence used in all different kinds of Italian desserts such as Zuppa Inglese. It's pretty strong in flavour made with a mixture of various ingredients including cinnamon and rose water and has a bright ruby-red hue.

    Can't find it? Don't worry there are a few alternative liqueurs you can use including Amaretto, Frangelico, Strega or even coffee.

    See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below

    Jump to:
    • Ingredients
    • Step by step photos and instructions
    • Recipe tips for making Zuccotto
    • Recipe FAQs
    • Why is it called Zuccotto?
    • Variations to try
    • More traditional Italian desserts to try
    • 📖 Full Recipe

    Ingredients

    An overhead shot of all the ingredients needed to make Zuccotto.

    Ingredient notes and substitutions

    • Pan di Spagna (Italian sponge cake) - eggs, Italian 00 flour (or all-purpose flour), corn starch and vanilla. The important thing here is to make sure the eggs are at room temperature. Savoiardi (ladyfingers) can be used instead of sponge cake.
    • Alchermes - a spiced red liqueur used in many Italian desserts. If you can't find it you can use Amaretto, Strega, Frangelico or even coffee instead.
    • Ricotta - let the ricotta drain through a sieve to remove excess liquid before using.
    • Heavy cream - whip the cream to soft peaks and don't use any low-fat options.
    • Candied orange - you can use a mix of candied fruit although I recommend sticking with citrus fruits only.
    • Cocoa powder - use a good quality cocoa powder (70%+ cocoa).
    • Chocolate chips - dark chocolate chips are best for this (bittersweet chocolate).

    Step by step photos and instructions

    How to make the Italian sponge

    • If you're using Savoiardi (lady fingers) or pound cake for this you can skip these steps and go straight to preparing the filling.
    • Want to watch how to make the sponge? See our Pan di Spagna post for the recipe video.

    Whisk eggs and sugar - using a stand mixer, whisk the eggs, sugar, vanilla and salt together until thick, pale and fluffy (about 15-20 minutes) (photos 1-4).

    Four photos in a collage showing how to beat eggs and sugar until thick and fluffy using a stand mixer.

    Add flour - sift the flour and cornstarch into the batter and gently fold together. Do this in three increments to avoid any lumps (photos 5 & 6).

    Bake - pour the batter into a prepared cake pan and bake on the lowest shelf of the oven for about 40 minutes or until an inserted cocktail stick comes out clean (photos 7-9).

    Four photos in a collage showing how to sift flour into eggs to make Pan di Spagna.

    Cool - once baked, leave to cool in the cake pan for around 10 minutes then remove to a cooling rack to cool completely. Make sure the sponge is completely cool before starting the next stage below (photos 10-12).

    Four photos in a collage showing what Pan di Spagna looks like once baked.

    How to prepare the filling

    Whisk the ricotta - whisk the ricotta and sugar together in a bowl until smooth (photos 13 & 14).

    Whip the cream - using an electric whisk whip the cream to soft peaks. Be careful not to over-whip the cream, it should be smooth and silky (photos 15 & 16).

    Four photos in a collage showing how to whisk sugar and ricotta together and whip cream to soft peaks.

    Fold together - gently fold the whipped cream into the ricotta ½ at a time until combined (photo 17).

    White ricotta cream - remove half of the mixture to a separate bowl and fold in the candied orange until combined (photo 18).

    Four photos in a collage showing how to make two different ricotta creams (white and chocolate) for Zuccotto.

    Chocolate ricotta cream - sift the cocoa into the other half of the ricotta and add the chocolate chips. Fold together until combined.

    How to assemble Zuccotto

    Prepare the bowl - Line the bowl with plastic wrap (cling film) making sure to leave enough of an overhang at each side to wrap over the top.

    Layer the sponge - Remove the top golden crust from the sponge cake, you can do this with a knife or peel it off with your fingers. Cut the sponge into 1cm (½ inch) thick slices and use them to line the bowl (photo 20).

    Four photos in a collage showing how to assemble an Italian Zuccotto dessert.

    layer one - brush the Alchermes over the sponge then spread the white ricotta cream all over in an even layer (photos 21 & 22).

    Layer two - fill the middle of the Zuccotto with the chocolate ricotta cream then place more slices of sponge cake over the top, trim any overlapping sponge to fit the bowl (photos 23 & 24).

    Four photos in a collage showing Zuccotto before and after chilling.

    Chill and serve - brush the remaining Alchermes over the top of the sponge then wrap in plastic wrap and refrigerate for at least 6 hours to overnight. Once chilled, remove the plastic wrap and overturn the Zuccotto onto a serving plate, dust with cocoa powder and serve (photos 25-28).

    Recipe tips for making Zuccotto

    • Prepare the sponge in advance - the Pan di Spagna must be cooled completely before using. You can make it 1-2 days in advance to make things easier. Alternatively, you can use Savoiardi biscuits (ladyfingers) instead.
    • Drain the ricotta - sit the ricotta in a sieve over a bowl and let any excess liquid drain from the ricotta. I like to let it drain for at least 30-40 minutes but you can leave it overnight in the fridge.
    • Line your bowl - it's super important to line the bowl or mould you're using with plastic wrap (cling film) before assembling the Zuccotto or it'll be extremely difficult to remove.

    Recipe FAQs

    What can I use instead of sponge cake?

    Savoiardi biscuits (Italian ladyfingers) are also often used to make Zuccotto and make a great alternative to Pan di Spagna (Italian sponge). It will also save a lot of time as you won't have to prepare the cake in advance.

    How long does Zuccotto last?

    Zuccotto will keep well in the fridge for up to 5 days.

    Why is it called Zuccotto?

    There are a few different theories as to where Zuccotto got its name and its shape.

    Some say it was created to resemble the famous Duomo in Florence, where the dessert originated or that the name comes from the word 'Zucca' which means 'pumpkin' or 'squash' in Italian.

    After doing some research on the origin of the name I discovered that Zuccotto is the name of a 16th-century Italian Renaissance military helmet which, is thought to have been used as the first mould to make the dessert.

    Although it's difficult to pinpoint the exact origin of Zuccotto it's always fascinating to explore the history of traditional dishes.

    Variations to try

    While our recipe shows you how to make a traditional Zuccotto, there are so many ways to adapt it and have fun experimenting with different flavours.

    Instead of using Pan di Spagna or Savoiardi biscuits as the base for your Zuccotto you can use Brioche, Panettone or Pandoro. Check out our Panettone Bombe which is an ice cream version using Panettone and drizzled with chocolate.

    Instead of ricotta, you could fill your Zuccotto with whipped cream, chocolate pastry cream, semifreddo or ice cream.

    A slice of Italian Zuccotto cake on a plate with a fork at the side.

    More traditional Italian desserts to try

    • A close up of an Italian Pan di Spagna sponge cake with a slice cut out and berries on the top.
      Pan di Spagna (Italian Sponge Cake)
    • Chocolate Budino shaped like a flower on a small pink patterned plate
      Chocolate Budino (Budino al Cioccolato)
    • An overhead shot of both original and chocolate Brutti ma Buoni cookies on a gold cooling rack with pink flowers dotted around
      Brutti ma Buoni (Ugly but Good Cookies)
    • an overhead shot of a tiramisu in a dish with a slice out
      Tiramisu - Authentic Recipe!

    If you’ve tried this Zuccotto recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also follow us on Facebook, Instagram and Pinterest or sign up to our Newsletter to see more of our delicious food

    📖 Full Recipe

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
    Save RecipeSaved!
    Prevent your screen from going dark
    A close up cropped image of an Italian Zuccotto dessert with a slice cut out.
    Print Pin
    5 from 1 vote

    Zuccotto

    Zuccotto is a traditional dome-shaped cake originating in the beautiful city of Florence. It's made with a classic Italian sponge cake soaked in liqueur and filled two delicious ricotta fillings including candied fruit and chocolate chips.
    Course Dessert
    Cuisine Italian
    Prep Time 2 hours hours
    Cook Time 40 minutes minutes
    Chilling time 6 hours hours
    Total Time 8 hours hours 40 minutes minutes
    Servings 12 servings
    Calories 423kcal
    Author Emily Kemp

    Ingredients

    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

    Zuccotto filling

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

    Equipment

    • 9 inch (23cm) springform cake pan
    • 8x4 inch bowl (see note 1)
    • Baking parchment
    • Sieve
    • Stand mixer with whisk attachment or electric whisk
    • Plastic wrap (cling film)

    Instructions

    To make the Pan di Spagna

    • Pre-heat the oven to 160C. A static oven (no fan) is best for this recipe.
    • Grease the cake pan with butter and place a cut-out disk of baking parchment in the bottom of the tin so the cake doesn’t stick.
    • Put the eggs, vanilla, and a pinch of salt in a bowl of a stand mixer. Start whisking the eggs on a medium speed and gradually add the sugar in 3 goes.
    • Whisk the eggs for 15-20 minutes until thick, pale and fluffy. You’ll know the eggs are whisked enough when you can draw a ribbon in the mixture without it disappearing.
    • Sieve both flours into the egg mixture a third at a time making sure to gently fold the flour into the egg so you don’t remove too much air. Doing this in three goes will also help avoid lumps in the batter.
    • Once the flour is fully combined transfer the batter to the cake pan and bake on the lowest shelf of the oven for 35-40 minutes until an inserted toothpick comes out clean.
    • Remove the cake from the oven and let it cool in the tin for 10 minutes, remove then let it cool completely on a cooling rack.

    To make the filling

    • Drain the ricotta in a sieve over a bowl to remove the excess liquid for at least 30-40 minutes. You can also leave it to drain in the fridge overnight.
    • Once drained, put the ricotta in a bowl and add the sugar. Whisk the sugar and ricotta together until smooth with no lumps.
    • In a separate bowl, whip the cream to soft peaks then gently fold it into the ricotta mixture â…“ at a time.
    • Now it’s time to create two different fillings. Remove â…” of the ricotta mixture and place in another bowl. Add the chopped candied fruit and mix until combined then set aside.
    • Sift cocoa powder into the bowl with the remaining third of ricotta, add chocolate chips and mix until thoroughly combined.

    To Asemble the Zuccotto

    • Line an 8x4 inch bowl with cling film (plastic wrap).
    • Remove the top golden crust from the cake. You can either thinly slice it off with a knife or gently rub it off with your fingers.
    • Cut the cake into 1cm (½ inch) thick slices then arrange them in the bowl to create a layer. You can cut slices to fit your bowl and overlap edges if needed.
    • Next, brush the sponge with the Alchermes or liqueur of choice (see notes). Spread the white ricotta cream all over the inside of the sponge in an even layer then fill the middle with the chocolate ricotta cream.
    • Use the remaining slices of sponge to seal the top of the Zuccotto and brush with more liqueur.
    • Wrap the top with plastic wrap then refrigerate for at least 6 hours to overnight. Once chilled, remove from the fridge, unwrap the plastic wrap from the top and overturn the Zuccotto onto a plate.
    • Remove the plastic wrap completely then top with a dusting of cocoa powder, serve.

    Notes

    1. Size of bowl - you can use a slightly smaller bowl if you don’t have an 8x4 inch bowl. Don’t use anything larger as you won’t have enough cake or filling. If you don’t have a bowl that’s the correct size or slightly smaller you can layer the Zuccotto in a casserole dish as you would Tiramisu.
    2. Alchermes - If you don’t have Alchermes (it’s a hard ingredient to find) you can use Amaretto (or you’re liqueur of choice) instead. I recommend diluting it with a little water so it’s not as strong tasting on the sponge.
    3. Don’t want to use alcohol? You can use coffee instead or sugar syrup. The Zuccotto will keep well in the fridge for up to 5 days or can be frozen.
    4. Storage - the Zuccotto will keep well in the fridge for up to 5 days or can be frozen.

    Nutrition

    Calories: 423kcal | Carbohydrates: 44g | Protein: 13g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 107mg | Potassium: 161mg | Fiber: 1g | Sugar: 31g | Vitamin A: 747IU | Vitamin C: 0.1mg | Calcium: 201mg | Iron: 1mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

    More Italian Desserts

    • Aperol granita in a small glass bowl with a slice of orange at the side sitting on a marble board.
      Aperol Spritz Granita
    • A vanilla panna cotta on a plate with a bite out and raspberries at the side.
      Vanilla Panna Cotta (classic recipe)
    • An overhead shot of Nutella cookies on a wooden surface with a ramekin of Nutella at the side and chopped hazelnuts.
      Italian Nutella Cookies (Nutellotti)
    • Five Cuccidati cookies on a plate with fake white snow scattered around.
      Cuccidati (Italian Fig Cookies)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Ciao, we're Emily and Nathan. Our years living in Italy taught us how to cook authentic and delicious Italian food. We're here to help you put a beautiful meal on the table with tried and tested recipes you can trust. more about us!

    As seen in

    A collage of high profile online publication logos

    Popular Recipes

    • an overhead shot of a tiramisu in a dish with a slice out
      Tiramisu - Authentic Recipe!
    • Mushroom Ravioli With Parmesan Cream Sauce
    • Eggplant Parmigiana (Parmigiana di Melanzane)
    • Close up of an Italian beef ragu in a bowl
      Italian Beef Ragu - A Classic Recipe
    • An overhead shot of lobster ravioli in a bowl
      Lobster Ravioli with Vodka Cream Sauce
    • Italian tomato sauce in a saucepan with two slices of ciabatta bread
      Authentic Italian Tomato Sauce - Quick, Easy & Delicious

    Footer

    ↑ back to top

    About

    • About Us & Contact
    • Privacy Policy & Disclosure
    • Accessibility Statement

    My Recipe Box

    • Sign up for email updates and save all your favourite recipes!

    Recipes

    • Pasta
    • Mains
    • Desserts

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Copyright © 2022 Inside the Rustic Kitchen

    30 shares