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Whole zuccotto fiorentino dome on marble, dusted in cocoa and sugar wedges, with one slice cut away revealing the cream and chocolate layers

Zuccotto Fiorentino: Florence's Chilled Dome Cake

Sponge cake soaked in Alchermes and rum, layered in a dome with mascarpone cream, chocolate, and hazelnuts, then chilled until firm enough to slice.
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Prep Time 40 minutes
Total Time 6 hours 40 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Italian (Tuscan)
Calories: 551
Ingredients Method Notes

Ingredients
  

Cake and soak
  • 450 g Pan di Spagna (sponge cake) sliced 1 cm thick
  • 50 ml Alchermes
  • 50 ml Dark rum
  • 80 ml Simple syrup (equal parts sugar and water) cooled
Filling
  • 400 ml Heavy cream cold
  • 200 g Mascarpone softened at room temperature
  • 100 g Powdered sugar plus 2 tbsp for dusting
  • 120 g Dark chocolate (60-70% cocoa) finely chopped
  • 80 g Toasted hazelnuts chopped, skins removed
Finishing
  • 2 tbsp Unsweetened cocoa powder for dusting

Method
 

Prep the mold and cake
  1. Line a 20 cm / 8-inch dome-shaped bowl (1.5 L) with two overlapping sheets of plastic wrap, leaving plenty of overhang on the sides.
  2. Slice the sponge cake into 1 cm pieces. Cut wedge-shaped pieces to line the curved bottom and sides of the bowl, and set aside a flat round to cap the top later.
  3. Stir the Alchermes, rum, and cooled simple syrup together in a shallow dish.
  4. Brush the soaking liquid onto the cake pieces already lining the bowl, just enough to dampen them, then press them gently against the sides to seal any gaps.
Make the filling
  1. Whip the cold heavy cream with the powdered sugar to soft peaks.
  2. Add the mascarpone and beat briefly on low speed until smooth and just combined, don't overmix or it turns grainy.
  3. Fold in the chopped chocolate and toasted hazelnuts by hand until evenly distributed through the cream.
Assemble and chill
  1. Spoon half the filling into the lined bowl and spread it evenly up the sides, leaving a cavity in the center.
  2. Add a layer of soaked cake pieces in the middle, then fill the remaining space with the rest of the cream mixture.
  3. Brush the reserved cake round with the last of the soaking liquid and press it on top, flat side up, to seal the base.
  4. Cover with the plastic overhang and refrigerate for at least 6 hours, ideally overnight, until firm enough to hold a clean slice when cut.
Unmold and finish
  1. Invert the bowl onto a serving plate, lift it away, and peel off the plastic wrap.
  2. Lay a paper template with wedge-shaped cutouts over the top and dust alternating sections with cocoa powder and powdered sugar.
  3. Slice into wedges with a serrated knife and serve straight from the fridge.

Notes

  • Bake or buy sponge cake a day ahead so it's slightly dry and soaks evenly.
  • Line the bowl with overlapping plastic wrap, leave plenty of overhang for lifting.
  • Don't skip the overnight chill, the filling needs the full time to set.
  • Cut the sponge slices thin, about 1 cm, so they bend into the dome shape without cracking.