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Traditional Italian Zuccotto

ricetta dello Zuccotto alla Crema e Cioccolato
This is a yummy recipe for using leftover Panettone or Colombe after the holidays.
Zuccotto is a traditional Tuscan dessert with a rich heart of Custard and Chocolate, topped with a soft flamed Italian meringue. It is ideal as a dessert or to accompany a cup of tea.
Preparation: 30 minutes
Cooking: 10 minutes
Freezing: 4 hours
Total Time: 4 hours 40 minutes
RECIPE FOR: 8 people


  • Hemisphere Ball Cake Pan
  • Stand Mixer
  • Cooking Thermometer


For the Italian Zuccotto

For the Syrup

  • 100 gr Granulated Sugar
  • 50 gr Water
  • 150 gr Rum

For the Italian Meringue for Decoration

  • 150 gr Egg Whites
  • 200 gr Granulated Sugar or 300gr if don't use the dextrose
  • 90 gr Water
  • 100 gr Dextrose powder


For the Syrup

  • Bring the water and sugar to a boil and add the rum when the syrup reaches 50°C (122°F).

For the Italian Meringue

  • Bring the water and sugar to a boil. When the syrup has reached about 110°C (230°F), start whipping the egg whites with the dextrose. If you cannot find dextrose, use 250gr of sugar in the syrup and 50gr in the egg whites.
  • Once 121°C (250°F) is reached, pour the syrup into the egg whites and whisk at maximum speed until cool.

How to Assembly Italian Zuccotto

  • Prepare the Custard and Chocolate Custard as the recipes indicate (see the link in the ingredient field).
  • Cover the Zuccotto mold or a bowl with plastic wrap to make it easier to unmold the cake once it is frozen.
  • Slice the panettone or the Colomba (or the sponge cake) into slices about half an inch thick and cover the entire surface of the bowl. Drizzle with the rum soak.
  • Top with a first layer of custard and cover with a layer of panettone or colomba, soaking with the syrup.
  • Layer the chocolate custard and top, finally, with a final layer of panettone or dove. Drizzle generously and place in the blast chiller or freezer until completely frozen.
    immagine della preparazione dello zuccotto su biancolievito
  • Unmold the cake and decorate as desired with Italian meringue, creating curls with the tip of the spatula. When finished, flame with a pastry torch.
  • Thaw the cake in the refrigerator at +4°C (39°F) before serving.


Calories: 845kcal | Carbohydrates: 144g | Protein: 14g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 546mg | Potassium: 408mg | Fiber: 1g | Sugar: 100g | Vitamina A: 293IU | Vitamina C: 1mg | Calcio: 338mg | Ferro: 2mg


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