There is no better time than the festive season to bring our loved ones together and share treasured family traditions. We dedicate weeks and even months to making sure this time of year is memorable for all. In our family this means traditional Italian meals, great wine, lots of vibrant conversation and plenty of laughter. This year it is our pleasure to share a part of our Christmas with you, a recipe and Vitellone family favourite, the Italian sweet, Zuccotto.
Zuccotto is a Florentine creamy dessert cake, and we believe the recipe below is absolutely wonderful. Our family recipe has been influenced by Nina, an integral part of our family team, who lived in Florence for over 17 years. The Zuccotto dessert always featured prominently on her Christmas table for lunch, and so her local knowledge and experience has taken our tradition to new delicious heights! Remember if you do give this recipe a go, let us know how it fares and feel free to leave us a piece!
First a little history on the origins of Zuccotto Fiorentino
Invented by Bernardo Buontalenti, the Zuccotto was said to be an intersection of art, innovation, and culinary mastery.
Bernardo Buontalenti, an illustrious figure of the Italian Renaissance, is renowned not only for his exceptional contributions to architecture and theatre but also for his innovations in the culinary arts. Born in 1531 in Florence, Buontalenti’s multifaceted genius found expression in creating the delectable dessert known as Zuccotto. The Zuccotto, believed to have been inspired by the shape of Florence’s Duomo, is composed of sponge cake, liqueur, and a rich creamy centre.
Buontalenti created the Zuccotto while serving under the Medici family. It is said that this wonderful dessert was influenced by Catherine de Medici, the Queen of France, who is often credited with introducing Italian culinary techniques to the French court. Bernardo Buontalenti’s legacy as a culinary innovator endures, a sweet reminder of his artistic and gastronomic contributions to the Renaissance era.
Image credit: Its Tuscany, Florence Inferno
Vitellone Family Zuccotto Recipe
You will need
A round bowl (in which you will build this delicious dessert). A smooth glass bowl is the best in our experience.
20cm round sponge cake layer (or sponge finger biscuits)
2 tablespoons brandy
2 tablespoons Maraschino liqueur (or other eg. Vermouth)
60 grams whole blanched almonds
60 grams roasted hazelnuts
90 grams dark chocolate
300 ml thickened cream
1/4 cup icing sugar
METHOD
- Cut cake into 1cm slices on a diagonal. If you have sponge finger biscuits – no need to cut these.
- Combine brandy and Maraschino and carefully brush on one side of each section of the cake, or one side of each sponge finger biscuit with this mixture.
- Using your round-based glass bowl, place sections of cake, unbrushed sides against side of bowl making sure narrowest end of the cake is at the bottom end. If you are using sponge finger biscuits, follow the same process. Repeat until bowl is completely lined with cake. Fill any gaps with cake or biscuit pieces, trim where necessary and use left-over cake/biscuit and the end, to cover top when filled.
- Place almonds on oven tray and bake in moderate oven 5 minutes or until pale brown. Remove and cool. Chop almonds and hazelnuts roughly. Chop 30 grams chocolate & put aside. Melt the rest of chocolate over double saucepan over hot water. Whip cream and icing sugar until firm peaks are formed. Fold nuts into mixture. Divide mixture into 2 halves. Fold chopped chocolate through one half and melted chocolate through the other half.
- Spoon white cream mixture evenly over the entire cake surface leaving a cavity in the center of the bowl.
- Spoon chocolate mixture into the cavity.
- Moisten the remaining cake (or additional sponge cake) /sponge finger biscuits with left-over liqueur and arrange on top to cover surface completely.
- Cover and refrigerate overnight.
- Turn out carefully on serving plate and dust top with combined sifted icing sugar and cocoa (optional)
- If the Zuccotto is not easily leaving the glass bowl, you can pour some liqueur down the insides of the bowl. This should loosen the dessert and enable a nice clean Zuccotto to sit on your serving plate.
BUON APETITO
A Message from the Vitellone Family
Wishing all our dearest friends, travellers and family a joyous festive season, and a happy, healthy, and prosperous New Year. May 2025 bring you and your loved ones peace, love, happiness, many adventures and travel.
Gianni, Mario, Viny & Nina Vitellone.
Vita Italian Tours
