Zuccotto is a dome-shaped Florentine dessert. This summer version uses sponge
cake, vanilla gelato, chocolate gelato and a sour-cherry ripple. It is designed
as a make-ahead centrepiece for Ferragosto, while the recipe itself remains
alcohol-free.
Recipe card
- Serves: 8
- Mould: 16 cm wide and 8 cm high
- Prep: 30 minutes
- Syrup: 2 minutes
- Freeze: at least 6 hours
- Total: 6 hours 32 minutes
Ingredients
- 300 g plain sponge cake, cut into 5 mm slices
- 400 g vanilla or fior di latte gelato
- 400 g chocolate gelato
- 150 g sour-cherry gelato variegato
- 40 g water
- 20 g granulated sugar
- 20 g dark chocolate curls, optional
Method
- Boil the water and sugar for 2 minutes, then cool completely.
- Soften both gelatos in the refrigerator for about 10 minutes. They should
spread easily but must not melt. - Line the mould with sponge slices and brush sparingly with cold syrup.
- Press the vanilla gelato around the sides, form a hollow and spoon in the
sour-cherry variegato. - Fill with chocolate gelato and close with the remaining sponge.
- Cover and freeze for at least 6 hours. Unmould, wait about 5 minutes, then
slice and add chocolate curls if desired.
Hold at −18 °C or below. Take out only what you intend to serve and discard
ice cream that has become soft or melted instead of refreezing it. Contains
milk, egg and gluten; check the gelato and variegato labels for soy and nuts.
From the shop: 16 cm zuccotto mould and Amarena variegato SKU 1011AR. The 150 g amount is the quantity used in this recipe, not a manufacturer dosage.
FAQ
Can I make it the day before?
Yes. An overnight freeze suits the method. Cover the dessert well to protect
it from air and freezer odours.
How do I stop the sponge becoming soggy?
Use only a light coating of completely cold syrup and softened—not melted—
gelato.
