Zuccotto with leftover sponge cake

    1 hour 25 min

    Zuccotto is a Tuscan dessert with sponge cake. This Italian recipe uses sponge cake that is left over from Christmas. It is soaked in orange syrup and filled with a mascarpone and eggs cream. Italians use pandoro and torrone, two ingredients typical of Christmas holidays, but any kind of sponge cake and a good mix of nuts and chocolate will work.

    3 people made this

    Serves: 4 

    • 1 orange, juiced
    • 100g caster sugar
    • 60ml orange liqueur
    • 3 eggs
    • 1 pinch salt
    • 200g mascarpone cheese
    • 2 slices pandoro or any sponge cake
    • 4 pieces Italian torrone or toffee, crumbled
    • For the decoration
    • 50g mascarpone cheese
    • 50g ricotta cheese
    • 1 tablespoon icing sugar
    • orange zest, to taste

    Prep:25min  ›  Extra time:1hr freezing  ›  Ready in:1hr25min 

    1. In a small saucepan place the orange juice and 2 tablespoons of the sugar. Bring to the boil and simmer for 10 minutes. Remove from heat and mix with the orange liquor.
    2. Separate the eggs. Beat the egg yolks with the remaining sugar until frothy.
    3. In a separate bowl, beat the egg whites with a pinch of salt to stiff peaks.
    4. In a third bowl, beat the mascarpone cheese until smooth and then add the egg yolks. Gently incorporate the egg whites with a spatula, in 3 batches, with a bottom up movement.
    5. Slice the pandoro or pound cake into small strips, about 2 to 3cm wide and 12 to 13cm long.
    6. Dip each pandoro strip in the orange syrup, than lay in a single layer over the bottom of 4 cups or glasses. Spoon 2 tablespoons of mascarpone cream on top and sprinkle with some torrone. Cover with another layer of pandoro. Make more layers if the ingredients allow to.
    7. Wrap the cups in cling film and refrigerate for 1 hour and up to serving.
    8. For the decoration

    9. Beat mascarpone, ricotta and icing sugar.
    10. When it's time to serve, ummould the cups onto serving plates. Spoon the mascarpone cream on top, decorate with orange zests and serve.


    I use hazelnut and chocolate cream torrone but you can use any toffee with chocolate and nuts.

    See it on my blog

    La Cucina di Nadia

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