Why You’ll Love This Recipe

I love this recipe because it’s as beautiful as it is delicious. The contrast between the soft sponge cake and the smooth ricotta filling makes every bite indulgent yet light. It’s perfect for special occasions since it can be made in advance, chilled, and served straight from the fridge. The balance of cocoa, chocolate, and orange zest gives it a wonderful depth of flavor that never fails to impress.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the sponge cake
75 grams all-purpose flour
75 grams potato starch
150 grams white sugar
5 eggs
5 spoonfuls boiling water
1 spoonful baking powder
1 small spoonful vanilla extract
1 pinch salt

For the ricotta cream filling
750 grams fresh ricotta
150 ml heavy cream
70 grams white sugar
10 grams unsweetened cocoa powder
40 grams chocolate chips

To wet the sponge cake
250 ml red syrup or fruit juice

For decoration
Unsweetened cocoa powder, as desired

Directions

Make the Sponge Cake

Step 1
I preheat my oven to 350°F (180°C). I separate the egg yolks from the whites, setting the whites aside.

Step 2
In a bowl, I whisk the yolks with sugar until pale and frothy. I add boiling water one spoonful at a time while continuing to whisk, followed by the vanilla extract.

Step 3
In another bowl, I sift the flour, potato starch, and baking powder together. I gently fold these dry ingredients into the egg mixture using a spatula, adding a pinch of salt.

Step 4
I whip the egg whites until stiff peaks form, then carefully fold them into the batter.

Step 5
I line a 24 cm (9-inch) springform pan with parchment paper, pour in the batter, and bake for about 30 minutes. I check for doneness with a toothpick—if it comes out clean, it’s ready. I let the cake cool completely before using it.

Prepare the Ricotta Filling

Step 6
I drain the ricotta thoroughly and pass it through a fine sieve to make it as smooth as possible. I mix it with sugar until creamy.

Step 7
In a separate bowl, I whip the heavy cream until stiff peaks form, then fold it gently into the ricotta mixture.

Step 8
I divide the ricotta cream into two bowls. In one bowl, I add cocoa powder; in the other, I stir in the chocolate chips. Both fillings should be light and fluffy.

Assemble the Zuccotto

Step 9
Once the sponge cake has cooled, I remove its crust and cut it into slices about 1 cm thick.

Step 10
I line a dome-shaped mold or a medium mixing bowl with aluminum foil. I arrange the cake slices along the inside of the mold to create a complete layer, trimming pieces as needed to fit snugly.

Step 11
I lightly brush the sponge cake with red syrup or fruit juice until evenly moistened.

Step 12
I spread the ricotta and chocolate chip mixture inside the cake shell, followed by a layer of the cocoa ricotta cream.

Step 13
I top it with another layer of sponge cake slices to form the “base” of the dessert once it’s inverted. I moisten this layer as well.

Step 14
I cover the mold with foil and refrigerate the zuccotto for at least 3 hours, or until it’s firm and well set.

Serve the Zuccotto

Step 15
After chilling, I remove the foil from the top and place a serving plate over the mold. I carefully flip the dessert onto the plate and remove the rest of the foil.

Step 16
I dust the surface lightly with cocoa powder before serving. I like to slice it with a sharp knife for neat layers and serve it cold.

Servings and Timing

This recipe serves about 10 slices and takes 30 minutes to prepare, 30 minutes to bake, and about 3–4 hours to chill. It’s a perfect make-ahead dessert for elegant dinners or special occasions.

Variations

I sometimes add candied orange peel or chopped hazelnuts to the ricotta filling for extra flavor. . If I want a richer texture, I use mascarpone in place of part of the ricotta.

Storage/Reheating

I store the zuccotto covered in the refrigerator for up to 3 days. It tastes even better the next day as the flavors meld. Freezing isn’t recommended since it can affect the creamy texture of the ricotta.

FAQs

Can I make this without a special mold?

Yes, I often use a medium-sized metal mixing bowl lined with foil—it works perfectly.

Can I make it ahead of time?

Definitely. I like to prepare it the day before serving; it firms up beautifully overnight.

What can I use instead of liqueur?

I replace it with red fruit syrup or a mix of pomegranate and orange juice for a non-alcoholic version.

Can I use mascarpone instead of ricotta?

Yes, mascarpone gives it a richer, creamier filling, though it’s slightly heavier.

How do I keep the cake from getting soggy?

I brush the liquid lightly rather than soaking the sponge cake—it should be moist but not dripping.

Can I flavor the ricotta differently?

Yes, I sometimes add a little almond extract or coffee powder to change up the taste.

Can I use store-bought sponge cake?

Yes, if I’m short on time, a good-quality store-bought sponge works fine.

How do I get neat slices?

I use a sharp, serrated knife and wipe it clean between slices for smooth, defined layers.

Can I add fruit inside?

Absolutely. Chopped strawberries or raspberries work beautifully with the ricotta filling.

What’s the best way to serve it?

I serve it chilled with a dusting of cocoa and sometimes a drizzle of melted chocolate or a few fresh berries.

Conclusion

Tuscan Zuccotto is one of those classic Italian desserts that feels both nostalgic and refined. I love how the creamy ricotta layers balance the light sponge cake, and the hint of chocolate makes it irresistible. Whether I make it for holidays or dinner parties, it always steals the show—a true taste of Florence that never goes out of style.