(serves 12-15)

I love everything about this pudding. It is creamy, fruity and boozy. You can choose the alcohol to brush onto the cake casing but I always use Crème de Framboise, a raspberry flavoured liqueur, as I include raspberries in the filling.


Vanilla Sponge Cake (a rectangular shape + a round sponge cake)
65ml (1/4 cup) Crème de Framboise
550g (3 cups) ricotta
1 + 1/2 tsp vanilla extract
225g (1+ 1/2 cups) icing sugar
235g (1 cup) mascarpone
250ml (1 cup) cream (lightly whipped)
65g (1/2 cup) pistachios (roasted and roughly chopped)

65g (1/2 cup) hazelnuts
(roasted, skinned and roughly chopped)
250g (1 + 1/2 cups) dark chocolate
(roughly chopped)
65g (1/2 cup) candied or mixed peel
240g (2 cups) raspberries (fresh or defrosted frozen)
1 tbsp Raspberry Coulis
15ml (1 tbsp) Crème de Framboise
Raspberry Coulis {as an accompaniment}


  • Line a 2.5 litre capacity pudding bowl with sponge cake. (To enable completed Zuccotto to come out of pudding bowl easily, line bowl with plastic wrap, allowing enough of an overhang to completely cover the bowl. Place rectangular sponge onto a large chopping board and, using a cookie cutter or a glass as a template, cut one 4.5cm round. With a sharp knife cut remaining sponge in half lengthwise. Cut each rectangular piece into 3.5cm strips and cut each strip in half to make triangles.
  • Place 4.5cm round in the centre of the prepared bowl and line sides with sponge triangles, (the top side facing up), fitting them together tightly. Fill in any gaps with leftover sponge.
  • Using a pastry brush, dab Crème de Framboise over sponge lining the bowl.
  • Place ricotta, vanilla and sugar into a food processor fitted with a metal blade and process till smooth. Add mascarpone and pulse to incorporate and till smooth. Transfer to a large bowl.
  • Place cream, pistachios, hazelnuts, chocolate and peel into ricotta mixture and fold in till incorporated. Add raspberries and fold in, trying not to break the fruit.
  • Gently spoon ricotta mixture into sponge-lined bowl, pushing down to remove any air pockets.
  • Top with round sponge and cover with plastic wrap.
  • Place in refrigerator for at least 8 hours or for up to 2 days.
  • To make decorative knob for top of Zuccotto: Line a small dariole mould with plastic wrap. Using remaining sponge cut a round the size of the base of the dariole mould and 6-8 small triangles. Place 1st measure Raspberry Coulis in a bowl with second measure of Crème de Frambroise and mix. Using a pastry brush dab sponge with the mixture.
  • Line dariole mould with the sponge, moist side facing the plastic wrap. Fill centre with any leftover sponge. Cover with plastic wrap and refrigerate till required.
  • To present Zuccotto: When ready to serve remove plastic wrap from base of Zuccotto (this is the top of the bowl). To remove Zuccotto from bowl place a large serving plate, or cake stand, over bowl and flip bowl and plate together. Remove plastic wrap.
  • Unmould the Zuccotto knob and place on top of Zuccotto (so it looks balanced you may need to trim knob). Using any leftover Crème de Framboise mixture, paint sides to create a pink, drizzling effect over the Zuccotto.
  • Accompany with Raspberry Coulis.