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Easter pumpkin

Easter pumpkin

Easter zuccotto is a typical Sicilian dessert made with sponge cake, cream and ricotta. Here's how to prepare it.

Let's take a trip to Sicily to discover a traditional recipe relating to the Easter period. We are talking about the Easter zuccotto, a half sphere of sponge cake filled with ricotta, cream, chocolate flakes and candied fruit and covered on the outside with a dark chocolate icing.

The preparation is quite simple and the part that takes the most time is the sponge cake . However, thanks to our recipe you will discover how simple it is to make instead of opting for a ready-made product. So let's see all the steps to prepare the Sicilian Easter zuccotto.

Easter pumpkin
Easter pumpkin

How to prepare the Easter zuccotto recipe

  1. First prepare the sponge cake . Break the eggs into a bowl, add the sugar and whip with an electric whisk for at least 10 minutes until it has tripled in volume. Add the sifted flour, mixing from bottom to top with a kitchen spatula.
  2. Pour it into a baking tray of approximately 40×30 cm lined with the appropriate paper and cook at 170°C for 20 minutes.
  3. In the meantime, prepare the syrup by dissolving the sugar in the water and flavoring everything with the orange blossom essence. Once it reaches the boil, turn off and let it cool.
  4. Whip the cream with an electric whisk.
  5. Work the ricotta into a cream (after letting it drain for a few hours or overnight ) then add the chocolate flakes and candied fruit. Using delicate movements from bottom to top, add the cream.
  6. Cut the sponge cake into strips and use it to line a 20-22 cm diameter sphere mould .
  7. Using a brush, wet it well then pour in the filling. Close using more sponge cake and pressing lightly with your hands. Let it rest in the refrigerator for at least 3 hours.
  8. At this point all that remains is to melt the dark chocolate with the butter, preferably in a bain-marie, add the cold cream and mix.
  9. Gently turn the zuccotto over, placing it on a grill . Pour the icing slowly then transfer to a serving plate.

Staying on the topic of tradition, we recommend you also try the delicious Tuscan zuccotto .


The Easter zuccotto can be kept in the refrigerator for 2-3 days .

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