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Italian Zuccotto Cake with Coffee Cream

This Italian Zuccotto Cake with Coffee Cream is a sophisticated dessert that blends sponge cake, coffee liqueur, and creamy pastry cream into a rich and balanced sweet treat, perfect for special occasions.
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Prep Time 45 minutes
Cook Time 5 minutes
Total Time 6 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Calories: 493
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 cake 1 sponge cake baked in a 9-inch pan (about 10 ounces), or 1 pound cake cut into 1/2-inch slices Choose a light but sturdy sponge cake.
Filling
  • 1/4 cup 1/4 cup (2 ounces) coffee liqueur, plus 1 tablespoon, for sprinkling the cake Used for soaking the cake.
  • 4 ounces 4 ounces semisweet chocolate, broken up Melt for the filling.
  • 2 ounces 2 ounces dark chocolate, grated For mixing into the pastry cream.
  • 1 1/4 cups 1 1/4 cups (10 ounces) heavy whipping cream For whipped cream topping and filling.
  • 2 teaspoons 2 teaspoons instant espresso powder For flavoring the whipped cream.
  • 1 batch 1 batch Italian pastry cream Made from the ingredients below.
  • 2 tablespoons 2 tablespoons grated chocolate or chocolate curls, for decorating For garnish.
  • 1 tablespoon 1 tablespoon Grand Marnier or Cointreau, for the filling For added flavor.
Italian Pastry Cream
  • 4 large 4 egg yolks Essential for the pastry cream.
  • 1/2 cup 1/2 cup granulated sugar Sweetens the cream.
  • 2 tablespoons 2 tablespoons all-purpose flour Thickens the cream.
  • 2 cups 2 cups whole milk Base for the cream.
  • 1 teaspoon 1 teaspoon vanilla extract For flavor.
Coffee Whipped Cream
  • 1 cup 1 cup (8 ounces) heavy whipping cream For whipped topping.
  • 2 teaspoons 2 teaspoons instant coffee powder Enhance coffee flavor.
  • 2 tablespoons 2 tablespoons granulated sugar Sweetens the whipped cream.

Method
 

Prepare the Bowl and Cake Base
  1. Line a 2 1/2-quart bowl with plastic wrap, making sure there is enough overhang to fold over the top later.
  2. Slice the sponge cake in half horizontally and fit one half into the bottom of the bowl.
  3. If using pound cake, place the slices together so they cover the base well.
  4. Cut part of the second half into strips and press them up the sides of the bowl.
  5. Sprinkle the cake with the coffee liqueur to soak it evenly.
Make the Italian Pastry Cream
  1. Whisk the egg yolks and sugar in a medium pot while off the heat.
  2. Whisk in the flour gradually to keep the mixture smooth.
  3. Boil the milk and stir in the vanilla.
  4. Slowly pour the hot milk into the yolk mixture, whisking to avoid curdling.
  5. Set over medium heat and stir constantly until boiling; cook for 3 to 4 minutes, then remove from heat.
Add Chocolate and Whipped Cream
  1. Melt the 4 ounces of semisweet chocolate.
  2. Whip 1 1/4 cups heavy cream with espresso powder to stiff peaks.
  3. Fold Grand Marnier or Cointreau, grated dark chocolate, and whipped coffee cream into the cooled pastry cream until smooth.
  4. Spoon two-thirds of the filling into the lined bowl, leaving a hollow in the center.
  5. Stir the melted chocolate into the remaining filling and add to the hollow.
Close, Chill, and Unmold
  1. Cover the top with leftover cake pieces and sprinkle with more liqueur.
  2. Fold the plastic wrap over the top and refrigerate for at least 6 hours, or overnight if possible.
  3. Before serving, whip the remaining cup heavy cream with coffee powder and sugar to stiff peaks.
  4. Peel back the plastic wrap, invert onto a plate, and lift off the bowl.
Decorate and Serve
  1. Swirl coffee whipped cream over the dome for a soft look.
  2. Finish with grated chocolate or chocolate curls.
  3. For cleanest slices, chill for about 1 more hour before serving.

Notes

This dessert pairs well with coffee, fresh berries, and can be served alongside biscotti or almond cookies.