Zuccotto, the Italian dessert, is a beauty on the serving tray. A pleasant dessert with a distinct dome shape and almond touch, it has the richness of dark chocolate, softness lend by cream and the occasional crunch given by almond flakes.



Cake loaf 500 gms

Double cream 1 litre

Caster sugar 200 gms

Grated dark chocolate 100 gms

Roasted almond flakes 100 gms

Almond essence 1 tsp

Gelatin 20 gms (optional)

Dome shaped mould (5”/3”) 4


Line the mould with plastic wrap. Slice sponge cake crosswise into 1 cm thick slices. Arrange bottom and sides of the bowl with the cake slices. Whisk sugar and double cream until it is thick and fluffy, divide in to half and keep aside. Melt gelatin in warm water and keep aside. Fold half of the whipped cream with the chocolate and half of melted gelatin.

Spread the mixture over the lined cake, covering completely and creating a well in the center. Refrigerate for 10 minutes.

Fold the second half of the cream with almond essence, almond flakes and rest of melted gelatin in another bowl.

Spoon the almond cream mixture into the center of the bowl. Arrange remaining cake slices on top and refrigerate for at least three hours, de mould and serve chilled garnished with choco dust and almonds.