Zuccotto (Florentine Cream and Chocolate Dome)
A domed Italian sponge dessert filled with whipped cream, chocolate and toasted hazelnuts. No oven needed.
- Time35 min plus chilling
- LevelMedium
- Costabout £0.89 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Line a 1.5 litre pudding basin with cling film, leaving plenty hanging over the edge. Mix the brandy and orange juice in a small bowl.
- 2
Cut the cake slices into wedges or triangles. Brush them lightly with the brandy mixture and press into the basin to line it completely, with no gaps. Keep a few slices for the top.
- 3
Whip the cream, 3 tbsp icing sugar and vanilla to soft peaks. Divide into two equal bowls.
- 4
Fold the chopped hazelnuts and the 100 g chopped chocolate into one bowl. Spoon this around the inside of the sponge in an even layer, leaving a hollow in the middle.
- 5
Fold the melted chocolate and cocoa into the other bowl and spoon it into the hollow. Cover the top with the reserved cake slices, brushed with the brandy mixture.
- 6
Fold the cling film over and chill for at least 6 hours, ideally overnight.
360 min - 7
Turn out onto a plate, remove the film and dust with icing sugar. Cut into wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
