Name: Creamy Italian Dessert Cake Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 7 h 5 min
Cuisine: Italian
Ingredients: 1 sponge cake baked in a 9″ tin or a pound cake cut into ½” slices (Victoria sponge cake recipe below); 2 oz coffee liqueur + 1 Tbsp (or your choice of liqueur); 4 oz semisweet chocolate broken into pieces; 2 oz dark chocolate grated; 2 Tbsp grated chocolate or chocolate curls for decoration; 10 oz heavy whipping cream (for filling); 8 oz heavy whipping cream (for decoration); 2 tsp instant espresso powder (for filling); 2 tsp instant espresso powder (for decoration); 2 tablespoonfuls sugar (for decoration); 4 egg yolks (organic); 3 ½ oz sugar; 2 Tbsp flour; 17 oz milk; 1 tsp vanilla; 1 Tbsp Grand Marnier (optional, added to pastry cream mixture)

Creamy Italian Dessert Cake Recipe

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★★★★★

4.7 from 104 reviews

This Creamy Italian Dessert Cake, or Zuccotto, combines tender sponge cake soaked in coffee liqueur with layers of rich Italian pastry cream, fluffy coffee-spiked whipped cream, and melted chocolate. The dessert is chilled to set, then inverted and topped with coffee-infused whipped cream and chocolate curls, offering a luxurious blend of textures and flavors perfect for an elegant finish to any meal.

Author: Windy
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 7 hours 5 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Refrigeration (assembling and chilling); primarily No-Cook after initial pastry cream preparation and melting chocolate
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

Cake

1 sponge cake baked in a 9″ tin or a pound cake cut into ½” slices (Victoria sponge cake recipe below)
2 oz coffee liqueur + 1 Tbsp (or your choice of liqueur)

Chocolate

4 oz semisweet chocolate broken into pieces
2 oz dark chocolate grated
2 Tbsp grated chocolate or chocolate curls for decoration

Whipped Cream

10 oz heavy whipping cream (for filling)
8 oz heavy whipping cream (for decoration)
2 tsp instant espresso powder (for filling)
2 tsp instant espresso powder (for decoration)
2 tablespoonfuls sugar (for decoration)

Italian Pastry Cream (Crema Pasticcera)

4 egg yolks (organic)
3 ½ oz sugar
2 Tbsp flour
17 oz milk
1 tsp vanilla
1 Tbsp Grand Marnier (optional, added to pastry cream mixture)

Instructions

Prepare the Bowl and Line with Cake: Line a 2 ½ quart bowl with plastic wrap, ensuring plenty of overhang to cover the top later. Cut the sponge cake in half, then place one half as a base in the bottom of the bowl, using slices or triangles as needed to cover the entire bottom. Slice strips from the other half and line them vertically around the bowl to form the sides. Sprinkle the entire lined cake with 2 oz + 1 Tbsp of your chosen coffee liqueur.
Make the Pastry Cream: In a medium pot off heat, briskly whisk the egg yolks and sugar together. Gradually add the flour, mixing well. Heat the milk with vanilla until boiling. Slowly pour hot milk into the egg mixture in small increments, stirring continuously to prevent curdling. Once combined, place the pot on medium heat while stirring constantly until the mixture boils. Continue boiling 3-4 minutes until thickened, then remove from heat. Stir occasionally as it cools to avoid skin formation.
Melt the Chocolate: Melt the semisweet chocolate pieces either in the microwave or over a bowl of hot water until smooth. Set aside.
Make the Zuccotto Filling: In a medium bowl, whip 10 oz heavy cream with 2 tsp instant espresso powder until stiff peaks form. Fold this whipped coffee cream and 2 oz grated dark chocolate into the cooled pastry cream along with 1 Tbsp Grand Marnier until fully combined.
Assemble the Cake Filling: Spread about two-thirds of the creamy filling into the cake-lined bowl, reaching almost to the top but leaving a hollow center.
Fill the Center: Mix the melted semisweet chocolate with the remaining whipped cream from step 4 until evenly combined. Fill the hollow center of the dessert with this chocolate-cream mixture.
Seal and Chill the Zuccotto: Use remaining cake slices to cover and seal the top of the filling completely. Sprinkle additional liqueur on top, then cover tightly with plastic wrap. Refrigerate for at least 6 hours, preferably overnight, to set.
Decorate the Zuccotto: Whip the remaining 8 oz heavy cream with 2 tsp instant espresso powder and 2 tablespoons sugar until stiff peaks form. When ready to serve, remove the plastic wrap, invert the dessert onto a flat plate or cake stand, and remove the bowl lining. Spread the coffee-flavored whipped cream evenly over the cake’s surface, creating swirls or peaks as desired. Garnish with chocolate shavings, curls, or grated chocolate. Refrigerate for an additional hour if possible but can be served immediately.

Notes

Using a cake slicer helps achieve even cake layers for lining the bowl.
Ensure to add hot milk gradually when making pastry cream to prevent eggs from curdling.
Plastic wrap lining needs to be ample to fold over the top securely for refrigeration.
Zuccotto can be made a day ahead, improving flavor melding and ease of serving.
Flavor variations can include different liqueurs such as Amaretto or Marsala.
Do not worry about cracks on the surface after unmolding; they do not affect taste or presentation significantly.

Keywords: Italian dessert, Zuccotto, creamy cake, coffee flavored dessert, pastry cream, chocolate dessert, no-bake cake

Find it online: https://thedishspot.com/creamy-italian-dessert-cake-recipe/