Sweet zuccotto with sponge cake


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How to make sweet zuccotto with sponge cake, a typical Florentine pastry recipe, whose main ingredients are sponge cake, whipped cream and dark chocolate.


Ingredients for 6 people

- 250 g of sponge cake

- 100 g of dark chocolate


- 1/4 liter of whipped cream

- 50 g of icing sugar

- 3 sheets of gelatine


- candied cherries -about 10-

- half a glass of maraschino

- 50 g of candied cedar


- 1/4 glass of milk

For the chocolate sauce:

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- 1 tablespoon of bitter cocoa

- 100 g of sugar

- 3 tablespoons of water

- 1 tablespoon of butter

How to prepare sweet zuccotto with sponge cake

Dip the gelatine in a bowl with warm water.

Cut the cherries into small pieces, keeping one whole aside, then dice the candied citron and the dark chocolate flakes.

Put the butter in a pan and melt it on a low heat, add the cocoa, water and, little by little, the sugar, continuing to stir with a wooden spoon, then cook the chocolate sauce for five minutes.


Squeeze the gelatine, melt it in a saucepan with three tablespoons of water and let it cool.

With the sponge cake, cut into slices, line the bottom and walls of the zuccotto mold, then sprinkle them with maraschino and, if necessary, with a little milk.

Put the whipped cream in a bowl, add the icing sugar and the still warm gelatine.

Gently mix and divide the mixture into two parts.

In half of this mixture add the chocolate sauce and pour it on the sponge cake.

Spread half the candied fruit and the chocolate flakes on the surface.


Add the candied fruit and the remaining flaky chocolate to the other half of the mixture, then pour it into the mold.

Coat the surface with the remaining slices of sponge cake, wet them with a little milk and put the zuccotto in the refrigerator for five hours.

When serving, pass the mold quickly in cold water, turn it upside down on a tray and place the candied cherry in the center of the zuccotto.

Gennaro's Sweet Italian Zuccotto Dessert (February 2024)


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