Zuccotto al Gelato is a Classic Italian dessert from Florence, made with an Italian Sponge Cake and 2 or 3 of your favourite ice cream flavours. Adding a chocolate drizzle brings it to the next level!
Zuccotto al Gelato
Zuccotto al GelatoI have always been intrigued by this Italian Dessert, and since I just made an Italian Sponge Cake for my last blog post I decided it was time to make a Zuccotto. I usually make my Tiramisu Layer Cake but we were (or should I say I was) ready for a change!
There are many ways to make this dessert but since you can’t get much better than Ice Cream in the summer and considering my love for chocolate. I decided to use two different flavours of ice cream, dark chocolate and chocolate chip.
And why not give it a nice chocolate glaze just before serving?!
What is a Zuccotto?
A Zuccotto is an Italian dessert that originated in Florence. It started out as a chilled dessert made with an Italian Sponge Cake, the Liqueur Alchermes, and a creamy Ricotta filling, although now there are several variations, such as a cream filling and of course an ice cream filling.
How to make a Zuccotto:
- The first thing to do is prepare your Italian Sponge Cake, let it cool completely, even out the top of the cake, then slice it into two layers.
- With one of the cake layers make thin slices.
- Using your round plastic (freezer safe) bowl (7×4 inch / 18x10cm) cut the size you need from the second cake layer (this will cover the top of the Zuccotto.
- Wrap the inside of the bowl with plastic wrap, use two pieces, (make sure they are long enough to cover the top of the cake when completed) one overlapping the other so that every spot is covered.
- Place the slices in the bowl touching but not overlapping, you need to cover the whole bowl.
- Soak the layers with your favourite liquid, I used chocolate milk. You want the layers to be nice and moist.
- Then choose your favourite ice cream flavours, you will be making three layers, so two different types are a good choice.
- Make three layers of ice cream, evening out each layer before adding the next. Leave about 1/4 inch from the top of the cake free.
- Place the second cake layer on top and gently push down so that it fits in the bowl (you may need to cut a bit more off).
- Then soak this layer with more liquid.
- Pull the overlapping plastic wrap over the cake and place in the freezer for at least 5 hours or overnight.
- Remove the Zuccotto from the freezer, pour melted chocolate over the top, let it sit for about 15 minutes, enough time so that it is easy enough to cut through.
What liquids can you use to moisten the cake?
As I mentioned I used chocolate milk, but it also depends on your flavours of ice cream. You could make a Tiramisu and use coffee to moisten the cake, or use fruit ice cream and use juice. Italian also like to use a combination of sugar and water, or your favourite liqueur would be an interesting idea.
If you prefer to make your own Ice Cream / Gelato that works also. You could use the same instructions that I used to make this Easy Ice Cream Cake.
How to Store An Ice Cream Cake
Store the cake in an airtight freezer safe container. Glass containers are not a good idea because they will cause the dessert to freeze slower, which could cause freezer burn. The cake should be eaten within seven days.
Zuccotto
What to make with leftover Spongecake
After you cut the cake to make the slices and the top you may have some leftover cake, you could make cake pops, use it as a crumb topping on a sweet bread or coffee cake, make a trifle or do as the Italian does and dunk it in your morning caffe latte.
More Classic Italian Cakes
Italian Pastry Filled Lemon Cake
Ciambella Romagnola Italian Cake
So if you are looking for something Traditionally Italian why not give this Zuccotto al Gelato a try, and let me know how you like it. Enjoy!
Zuccotto al Gelato (with Ice Cream)
Ingredients
- 1 Italian Sponge Cake
- 5 cups any flavour Ice Cream (400 grams)
- 2 1/2 cups any flavour Ice Cream (200 grams)
- 3 1/2 - 5 ounces dark or milk chocolate (melted) (100-150 grams)
Instructions
- Make the Italian Sponge Cake or use store bought.
- Let the cake cool completely, even out the top of the cake, then slice it into two layers. With one layer make thin slices, about 1/4 inch / 1 cm (see video or photos). Using your round plastic (freezer safe) bowl cut the size you need from the second cake layer (this will cover the top of the Zuccotto.
- Wrap the inside of a plastic freezer safe bowl (I used a 7x4 inch / 18x10 cm size) with plastic wrap, use two pieces, (make sure they are long enough to cover the top of the cake when completed) one overlapping the other so that every spot is covered.
- Place the slices in the bowl touching but not overlapping, you need to cover the whole bowl. Soak the layers with your favourite liquid, I used chocolate milk. You want the layers to be nice and moist.
- Then choose your favourite ice cream flavours, you will be making three layers, so two different types are a good choice. Make three layers of ice cream, evening out each layer before adding the next. Leave about 1/4 inch from the top of the cake free.
- Place the second cake layer on top and gently push down so that it fits in the bowl (you may need to cut a bit more off). Then soak this layer with more liquid. Pull the overlapping plastic wrap over the cake, add an additional layer of wrap if needed and place it in the freezer for at least 5 hours or overnight.
- Melt the chocolate either bain marie or in the microwave, stir until smooth.
- Remove the Zuccotto from the freezer, pour the melted chocolate over the top, let sit 15 minutes, enough time so that it is easy enough to cut through. Enjoy!
Jenna says
Hi- it def looks like the chocolate topping is poured on hot and then refrozen? I don’t see where it mentions how long to refreeze this for? Please help, I’d like to make this for Christmas this year! 🙂
Rosemary says
Hi Jenna, the melted chocolate was warm, not really hot though, if it cools too much then it will harden too quickly and you won’t be able to spread it to get the drip effect, when you pour it on the frozen cake it will harden. After you have poured on the cake wait 10 minutes or so, then cut and serve. Hope that helps, let me know. (There really is no need to refreeze it, although if you want you can refreeze it for 45-60 minutes before serving).
Alice says
I’d like more guidance on how much liquid to pour on the cake. Soaking a cake makes me nervous, so I’m sure I’d under-do it. Approximately how much liquid it right for this cake bath?
Rosemary says
Hi Alice, well it all depends, my husband likes it really soaked that you can see the liquid through the cake (me a little less), so maybe 1/2 – 1 cup. Hope that helps.
Pixie says
What are your thoughts on using a Pyrex bowl to bake the cake then slice into layers?
Rosemary says
Hi Pixie, I don’t think I would use a bowl to bake the cake. A round or square pan will work best. 🙂