Zuccotto is a classic dome-shaped dessert from Florence. It’s made with Pan di Spagna (an Italian sponge cake) or ladyfingers, soaked in liqueur, and filled with two ricotta-based creams — one with candied fruit and one with cocoa and chocolate chips.
Zuccotto looks impressive but is straightforward to make. Strips or slices of sponge are brushed with a fragrant liqueur — traditionally ruby-red Alchermes — then layered around a bowl and filled with a light ricotta and whipped cream mixture, split into a citrus-filled version and a chocolate version with chips.
If you can’t source Alchermes, alternatives like Amaretto, Frangelico, Strega or even coffee work well; dilute stronger liqueurs slightly if you prefer a milder taste.
Table of Contents
- 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
Ingredient notes and substitutions
- Pan di Spagna (Italian sponge cake) – made with eggs, Italian 00 or all-purpose flour, corn starch and vanilla. Eggs should be room temperature. Savoiardi (ladyfingers) are a convenient substitute.
- Alchermes – a traditional spiced red liqueur used in many Italian desserts. If unavailable, use Amaretto, Strega, Frangelico or coffee instead.
- Ricotta – drain in a sieve to remove excess liquid before using so the filling is thick and stable.
- Heavy cream – whip to soft peaks; avoid low-fat alternatives.
- Candied orange – a mix of candied citrus works, but citrus keeps the flavour bright.
- Cocoa powder – use a good quality cocoa (70%+ for richer chocolate flavour).
- Chocolate chips – dark (bittersweet) chips are best.
Step by step photos and instructions
How to make the Italian sponge
- If you use Savoiardi or a store-bought cake, skip the sponge steps and prepare the filling directly.
- See the Pan di Spagna recipe for a video demonstration.
Whisk eggs and sugar – whisk eggs, sugar, vanilla and a pinch of salt until thick, pale and ribbon-like (about 15–20 minutes).
Add flour – sift the flour and corn starch and fold gently into the batter in three additions to keep the mixture airy and lump-free.
Bake – pour the batter into a prepared cake pan and bake on the lowest oven shelf for about 35–40 minutes or until a skewer comes out clean.
Cool – cool in the pan for 10 minutes, then transfer to a rack and let cool completely before slicing.
How to prepare the filling
Whisk the ricotta – whisk drained ricotta with sugar until smooth.
Whip the cream – whip heavy cream to soft peaks and fold into the ricotta in portions so the mixture remains light.
Divide and flavour – split the mixture: fold candied orange into half for the white ricotta cream. Sift cocoa into the other half and add chocolate chips for the chocolate ricotta cream.
How to assemble Zuccotto
Prepare the bowl – line an 8×4 inch bowl with plastic wrap, leaving enough overhang to cover the top.
Layer the sponge – remove the top crust of the sponge, slice into 1 cm (½ inch) pieces and use them to line the bowl so the sponge covers the sides and base.
First layer – brush the sponge with Alchermes or your chosen liqueur, spread the candied fruit ricotta cream evenly over the sponge.
Second layer – fill the centre with the chocolate ricotta cream, then cover with more sponge slices to seal the top and trim any excess to fit.
Chill and serve – brush remaining liqueur over the top, wrap with plastic wrap and refrigerate at least 6 hours or overnight. To serve, unwrap and invert onto a plate, dust with cocoa powder and slice.
Recipe tips for making zuccotto
- Make the sponge ahead – Pan di Spagna needs to be completely cool before use; you can bake it 1–2 days in advance or use store-bought ladyfingers.
- Drain the ricotta well – draining for 30–40 minutes improves the filling texture; you can leave it in the fridge overnight for best results.
- Line the mould – plastic wrap prevents sticking and makes unmoulding easy.
Recipe FAQs
Savoiardi (ladyfingers) are commonly used and save time. You can also use brioche, Panettone or Pandoro for different textures and flavours.
Stored in the fridge, Zuccotto keeps well for up to five days and can also be frozen.
Why is it called Zuccotto?
There are several ideas about the name and shape. Some link its dome form to Florence’s Duomo; others point to the Italian word “zucca” (pumpkin). Another theory notes that a 16th-century Renaissance military helmet called a “zuccotto” may have been the original mould for the dessert. Its precise origin is unclear, but the historical connections are intriguing.
Variations to try
Zuccotto is versatile. Substitute the base with brioche, Panettone or Pandoro, or swap the ricotta filling for whipped cream, chocolate pastry cream, semifreddo or ice cream for an alternative finish. Try different liqueurs, fruits or chocolate combinations to suit your taste.
More traditional Italian desserts to try
Italian Desserts
Pan di Spagna (Italian Sponge Cake)
Italian Desserts
Chocolate Budino (Budino al Cioccolato)
Italian Cookies
Brutti ma Buoni (Ugly but Good Cookies)
Italian Desserts
Tiramisu – Authentic Recipe!
If you try this Zuccotto recipe or any other from the site, please rate it and leave a comment to share how it turned out — feedback is always appreciated.
Step By Step Photos Above
Most of our recipes include step by step photos and helpful tips to guide you to success.
Zuccotto
By Emily
Equipment
-
9 inch (23cm) springform cake pan
-
8×4 inch bowl
-
Baking parchment
-
Sieve
-
Stand mixer or electric whisk
-
Plastic wrap (cling film)
Ingredients
Pan di Spagna (sponge cake)
- 4 large eggs
- 65 g Italian 00 flour
- 65 g corn starch
- 130 g caster sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- Butter, for greasing
Zuccotto filling
- 1 kg ricotta, drained
- 240 ml heavy cream
- 100 g caster sugar
- 80 g candied orange
- 1.5 tablespoons cocoa powder (plus extra for dusting)
- 4 tablespoons chocolate chips (90g)
- 120 ml Alchermes liqueur (or diluted Amaretto)
Instructions
To make the Pan di Spagna
- Preheat the oven to 160°C (static). Grease the pan and line the base with parchment.
- Whisk eggs, vanilla and a pinch of salt, adding sugar gradually. Whisk until thick and ribbon-like (15–20 minutes).
- Sift flours into the egg mixture in three additions, folding gently to retain air.
- Pour batter into the pan and bake on the lowest shelf for 35–40 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
To make the filling
- Drain ricotta for 30–40 minutes (or overnight in the fridge).
- Whisk drained ricotta with sugar until smooth.
- Whip cream to soft peaks and fold into the ricotta in thirds.
- Remove two-thirds of the mixture, stir in candied fruit. To the remaining third, sift in cocoa and fold in chocolate chips.
To assemble the Zuccotto
- Line an 8×4 inch bowl with cling film.
- Remove the cake’s top crust and slice the sponge into 1 cm thick pieces.
- Arrange slices in the bowl to line the sides and base, brushing with liqueur as you go.
- Spread the candied fruit ricotta over the sponge, fill the centre with the chocolate ricotta, then seal with remaining sponge slices and brush with more liqueur.
- Wrap and refrigerate for at least 6 hours or overnight. Unwrap, invert onto a plate, dust with cocoa and serve.
Notes
- Size of bowl – use an 8×4 inch bowl or slightly smaller; a larger bowl will leave gaps. If needed, layer the dessert in a casserole dish like tiramisu.
- Alchermes – if unavailable, use Amaretto diluted with a little water or another liqueur of choice.
- Non-alcoholic option – brush sponge with coffee or sugar syrup instead.
- Storage – keep refrigerated up to 5 days or freeze for longer storage.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless stated otherwise.
- All vegetables are medium-sized unless noted.
- Recipes are tested in a fan (convection) oven unless specified.
- Nutrition is calculated automatically and should be used as an estimate.
Nutrition
Nutrition information is approximate.