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Chocolate and Vanilla Zuccotto
An Italian classic of Marsala soaked sponge filled with a layers of vanilla and chocolate creme pattisserie and candied fruits


  • 1 store bought unfilled sponge - or you can make your own (I used the rectangular double sponge from supermarkets)

  • 1 cup Marsala

  • Whipped cream

  • Glaced fruit to decorate


  • 300ml Milk

  • 3 large Egg Yolks

  • 50g Caster Sugar

  • 20g Plain Flour

  • 20g Cornflour

  • Splash of Brandy

  • 1 tsp Vanilla Extract

  • 2/4 cup chopped glace fruit


  • Same ingredients as vanilla but add 75g melted Dark Chocolate to the hot milk before adding to egg mixture.

  • Omit the Brandy

  • Add 1/2 cup chopped glaced oranges instead of mixed fruit


  • 1.

    Line an 8cup glass bowl with cling film (I use the middle bowl from the standard 3 piece glass mixing bowl set)

  • 2.

    Cut both sponges in half horizontally so you have 4 layers and cut 3 of the layers in triangular wedges, the last layer will be used to seal the zuccotto and become the base when you turn it out onto a plate.

  • 3.

    Arrange the wedges along the inside of the glass bowl with the tips in the centre, alternating with cut side up and brown sponge top side up to form a pattern as in the pic.

  • 4.

    Liberally sprinkle most of the marsala over the sponge wedges and set aside.

  • 5.


  • 6.

    In a medium sized bowl, mix the egg yolk with the sugar together with a wooden spoon.

  • 7.

    Add sifted cornflour and flour and mix to a smooth paste - set aside.

  • 8.

    Heat milk in a medium saucepan on medium heat.

  • 9.

    At this point add the melted chocolate for the chocolate layer

  • 10.

    Remove from heat and slowly add to egg mixture, whisking constantly.

  • 11.

    Place mixture back in saucepan and whisk constantly over medium heat til it thickens and is hard to stir.

  • 12.

    Remove from heat immediately and whisk in brandy for vanilla creme and the chopped fruits for both cremes

  • 13.

    Fill the sponge layered bowl with the vanilla creme and then the chocolate creme.

  • 14.

    Cut the remaining sponge layer to fit the whole surface area of the pudding and sprinkle with remaining marsala.

  • 15.

    Put some cling film over to seal

  • 16.

    Put a snug fitting plate over and push down - put something heavy on the plate to weigh it down and compress the pudding

  • 17.

    Refrigerate a few hours or overnight if possible

  • 18.

    Turn out onto a serving plate and decorate with whipped cream and more glace fruit


You can substitute the brandy and marsala with whatever you like

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