A Zuccotto is a dome-shaped specialty said to be inspired by the large dome on the St. Croce cathedral in Florence. There are plenty of variations to this desert so feel free to be creative!

The recipe starts with the basic Sponge Cake baked in a 13x9x2-inch baking pan.

Ingredients for Zuccotto Italian Cake

Sponge Cake ( (see our Pan di Spagna Italian Cake Recipe)
1/2 cup (4oz) granulated sugar
1/2 cup water
1/2 cup bourbon, rum or maraschino liqueur
3 cup whipping cream
3/4 cup (6oz) powdered sugar
1/4 cup. orange liqueur
Strawberries or other berries (better if fresh)
2 Tablespoons brandy
2 Tablespoons unsweetened cocoa powder
2 Tablespoons chopped walnuts or almonds
2 Tablespoons finely chopped candied orange peel

Preparation for Zuccotto Italian Cake

Prepare Sponge Cake in 13×9 baking sheet. When cooled, slice cake vertically into strips 13 inches long and 1/4-inch wide. Stir together granulated sugar, water and bourbon till sugar is dissolved. Pour about 1/2 of the syrup mixture into a 13×9 pan. Dip both sides of one strip of cake into the syrup mixture; place against bottom and sides of a 2-1/2 quart mixing bowl. Continue moistening and arranging strips in bowl till bowl is completely lines, cutting strips to fit. Add syrup to pan as necessary.

Whip 1 cup of the whipping cream till stiff peaks form. Gradually add 1/4 c. of the powdered sugar and 2 Tbs of the orange liqueur. Fold in berries and spread in cake-lined bowl. Wash mixing bowl and beaters.

Whip 1 cup of the whipping cream then add 1/4 c. of the powdered sugar and the brandy. Fold in cocoa and nuts and spread over berry layer. Wash bowl and beaters.

Finally, whip the last cup of the whipping cream, adding the remaining powdered sugar and remaining orange liqueur and fold in orange peel. Spread over chocolate layer.

Dip additional cake strips in the remaining syrup mixture and place atop of the orange layer, cutting as necessary to cover surface.

Cover and freeze 6-8 hours. Unmold onto serving plate. If desired, pipe with additional whipped cream and sprinkle with shaved chocolate. Cut into wedges. (Serves 12-16)