How to make Zuccotto - Rich liqueur flavoured cream filled in sponge.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brandy (ब्रैंडी),

Cuisine : Italian

Course : Desserts

Zuccotto Recipe Card


Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.  Italian cuisine is simple and a number of dishes having only four to eight ingredients.  They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine.  Italian cuisine is known for its regional diversity each with a distinct taste.  This cuisine today is probably one of the most popular in the world.

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Sweet

Ingredients for Zuccotto Recipe

  • Brandy FOR SPONGE CAKE 2 tablespoons

  • Eggs 3

  • Castor sugar (caster sugar) 1 cup

  • Refined flour (maida) 3/4 cup

  • Cocoa powder 5 teaspoons

  • Unsalted butter 5 teaspoons


  • Maraschino liqueur 2 tablespoons

  • Thick cream 1 1/4 cups

  • Icing sugar 1/4 cup

  • Almonds 1/3 cup

  • Hazelnuts 1/3 cup

  • Dark chocolate 100 grams

  • Glazed cherries 1/3 cup

  • White chocolate 50 grams


Step 1

Preheat the oven to 180°C (350°F). Line a bowl with a completely round base having a capacity of 1 litre with a cling film. Grease a ten inch square tin and another six inch square tin and line both with baking paper. Sift the flour and cocoa powder together.

Step 2

Melt the butter and set aside to cool. Whisk the eggs and sugar in a large bowl over a pan of steaming water until the mixture is light and frothy.

Step 3

Remove the bowl from the pan and whisk briskly till the mixture is cold. Fold in the sifted flour with a metal spoon with a light hand.

Step 4

Pour the cooled, melted butter down the side of the bowl and gently fold in. Pour the mixture into the two cake tins and bake for ten minutes till firm to the touch. Turn out the cakes onto a wire rack and allow to cool.

Step 5

Cut a ten inch diameter circle from the larger cake and fit it into the prepared bowl. Push it in gently so that the cake lines the bowl entirely. Trim off any portion jutting out.

Step 6

From the second cake, cut a circle the same size as the bowl top. Brush all the sponge with the combined liqueur and brandy. Toast the hazelnuts and almonds in the oven at a moderate 180°C (350°F) for three to five minutes.

Step 7

Cool and finely chop. Chop forty grams of the dark chocolate and the glace cherries. Whisk the cream and icing sugar till soft peaks are formed. Divide the mixture into two bowls.

Step 8

To one bowl add the nuts, chopped chocolate and cherries. Mix and spoon into the sponge-lined bowl. Hollow out the centre with the back of a spoon and even the layer. Refrigerate for half an hour to set.

Step 9

Melt the remaining dark chocolate in a pan kept over another pan half full of steaming water. Whisk till all the chocolate has melted and is smooth. Whisk till it has cooled.

Step 10

Mix a third of this into the second portion of cream and sugar mixture. Spoon this into the hollowed centre of the chilled Zuccotto and level the top using a palette knife.

Step 11

Press the second circle of sponge cake over the top and refrigerate for half an hour. Invert the bowl onto a wire rack and turn out the Zuccotto. Pour the remaining melted dark chocolate over this and tap lightly to make sure the chocolate covers the whole of the sponge.

Step 12

Refrigerate once again till set. Melt the white chocolate the same way as you did the dark chocolate and flick over the Zuccotto with a fork to form like a web.

Step 13

Chill once again to set. Serve chilled.