Description
This Classic Italian Zuccotto Cake is a creamy, chocolatey delight inspired by traditional Tuscan desserts. Made with layers of soft sponge cake, a rich whipped ricotta filling, and chocolate chips, this no-bake treat is a perfect Easter cake or an elegant spring dessert. Infused with a hint of rum and finished with cocoa powder or chocolate drizzle, this creamy layered cake is a show-stopping addition to your holiday table!
Ingredients
Units
Scale
- 1 sponge cake, sliced
- 1 cup whipped cream
- 1/2 cup ricotta cheese
- 1/4 cup cocoa powder
- 1/2 cup chocolate chips
- 1 tbsp rum (optional)
Instructions
- Prepare the mold: Line a medium-sized bowl with plastic wrap, leaving extra overhang for easy removal.
- Create the cake shell: Arrange sponge cake slices inside the bowl, gently pressing them together to form a shell.
- Make the filling: In a bowl, mix whipped cream, ricotta cheese, cocoa powder, chocolate chips, and rum (if using) until smooth.
- Assemble the zuccotto: Pour the creamy mixture into the cake-lined bowl and spread evenly. Cover the top with additional cake slices.
- Chill for at least 4 hours to allow the flavors to meld and set.
- Unmold and serve: Invert the bowl onto a serving plate, gently peel off the plastic wrap, and dust with cocoa powder or drizzle with melted chocolate before serving.
Notes
- Use coffee-soaked sponge cake for extra depth of flavor.
- Swap chocolate chips for candied fruit or chopped nuts for variety.
- Best served chilled; store leftovers in the fridge for up to 3 days.
- Serve with fresh berries or whipped cream for an elegant touch.
