Easy Strawberry Zuccotto: A No-Bake Italian Dessert Perfect for Summer (VIDEO)
Make an easy no-bake Italian dessert called strawberry zuccotto. Layer strawberry compote, mascarpone cream, and ladyfingers in a bowl for a stunning dome shape.
You know those fancy Italian desserts that look impossible to make at home? The towering, multi-layered creations dripping with chocolate ganache or bursting with sweet ricotta cream? Well, my friend, you’re about to learn how to whip up an elegant, no-bake Italian classic that looks like it came straight from a cafe in Rome or Venice, but is actually super easy to make in your own kitchen. I’m talking about Zuccotto – a chilled, molded dome of cake and cream that’s swirled with whipped cream or chocolate and dusted with powdered sugar.
And the best part? Today, we’re making a fresh strawberry version that takes this decadent dessert to a whole new level. With just a few simple ingredients like mascarpone, whipped cream, ladyfingers and juicy strawberries, you’ll have a showstopping Italian sweet ready in under an hour. Get ready to wow your friends and family with this stunner of a strawberry Zuccotto!
What is the Strawberry Zuccotto Recipe: An Easy No-Bake Italian Dessert
Dive Into This Classic Italian Dessert
Imagine diving into a decadent, creamy dessert bursting with the sweet flavor of fresh strawberries. That’s exactly what you’ll experience with this easy no-bake Strawberry Zuccotto recipe. A classic Italian dessert, it’s the perfect way to impress your guests without spending hours in the kitchen.
Irresistible Layers of Flavor
This showstopping dessert features layer upon layer of deliciousness. First, you’ll create a luscious strawberry compote made with fresh berries, sugar, lemon juice, and a touch of water. Next comes the rich, velvety mascarpone cream – a dreamy blend of Italian mascarpone cheese, powdered sugar, and whipped cream.
Assembly Made Easy
The fun part? Assembling your Zuccotto! Line a bowl with Ladyfinger, or Pavesini cookies, then layer in the strawberry compote and mascarpone cream. Chill until set, then invert onto a plate. You’ll be left with a stunning dome of sweet strawberry and creamy indulgence. Garnish with extra berries and cookies for a truly mouthwatering presentation.
Perfect for Any Occasion
Whether you’re celebrating a special occasion or simply craving a taste of Italy, this no-bake Strawberry Zuccotto hits the spot. It’s an easy yet impressive dessert that’s sure to become a new favorite.
How To Make Strawberry Zuccotto
Watch the video recipe:
Ingredients for a 20 cm (8-inch) diameter Zuccotto
- 500 g strawberries (3⅓ cups plus 2 tbsp — 1 lb 1¾ oz)
- 5 tablespoons granulated sugar
- Juice of 1 lemon
- 3 tablespoons water
- 250 g mascarpone cheese (1 cup plus 2 tbsp — 8¾ oz)
- 60 g powdered sugar (½ cup — 2 oz)
- 400 ml whipping cream, at least 35% fat (1⅔ cups plus 1 tbsp)
- About 200 g (7 oz) Ladyfingers (or 8 packs of Pavesini cookies)
Step-by-Step Instructions for Making Strawberry Zuccotto
Prepare the Strawberries
To make your strawberry Zuccotto, begin by thoroughly washing and finely dicing the strawberries. Place them in a container and add 5 tablespoons of sugar, the juice of 1 lemon, and 3 tablespoons of water. Allow the strawberries to macerate in the refrigerator for at least two hours.
Make the Mascarpone Cream
In a large bowl, whisk together the mascarpone cheese and the powdered sugar until smooth. In another bowl, whip the heavy cream to stiff peaks, then gently fold the whipped cream into the mascarpone cheese until fully incorporated. Taste and add more powdered sugar if desired.
Assemble the Zuccotto
Next, line a 20 cm (8-inch) bowl with plastic wrap, allowing enough overhang to cover the top, to facilitate easy removal of the finished dessert later.
Arrange a single layer of Ladyfinger cookies, briefly soaked in the strawberry juice, around the bottom and sides of the bowl, trimming to fit as needed. Spread half of the mascarpone cream mixture over the cookies. Layer the macerated strawberries over the cream (1), then spread more cream, reserving 2–3 tablespoons. Add another strawberry layer and top with the remaining cream (2). Finish with a layer of Ladyfinger.
Bring the overhanging plastic wrap up and over the top, sealing in the Zuccotto (3). Freeze for at least 4–5 hours or up to overnight before unmolding onto a plate and slice.
Strawberry Zuccotto FAQs: Tips and Tricks for Perfect Italian Semifreddo
What is a Zuccotto?
A Zuccotto is a classic Italian chilled dessert from Florence. It’s an eye-catching dome-shaped Semifreddo made with sponge cake or ladyfingers soaked in a sweet syrup, lined in a bowl, and filled with a luscious whipped cream-mascarpone mixture.
How do I get perfect whipped cream?
For ultra-light and airy whipped cream, chill your bowl and beaters well before whipping. Beat the cream just until stiff peaks form – overmixing can make it grainy. Fold in mascarpone gently to keep air incorporated.
Troubleshooting Texture Issues
If your Zuccotto seems weeping or separating, it likely needed more chilling time for the cream to fully set up. Freezing it for at least 4–5 hours helps everything firm up perfectly. Soggy ladyfingers? Use just enough syrup to lightly moisten them.
Creative Flavor Combos
While strawberries are classic, get creative with other fruit purees or zests. Raspberries or blueberries all make delightful Zuccotto variations. Or infuse the cream with vanilla bean or a splash of your favorite liqueur.
Strawberry Semifreddo Zuccotto wine pairing
Fruity Reds
You can’t go wrong pairing this creamy, fruity strawberry Semifreddo with a light, fruity red wine. The strawberry flavors will sing when sipped alongside a chilled glass of Beaujolais or Pinot Noir. These lighter reds have bright berry notes that complement the dessert perfectly.
Off-Dry Whites
An off-dry white like Riesling or Gewürztraminer works beautifully too. Their touch of sweetness plays so nicely with the rich mascarpone and strawberry combo. Look for one with a lower alcohol content, around 10-12% for the most refreshing pairing.
Sparkling Wine
What could be more festive than a glass of bubbly with your strawberry Zuccotto? A dry Prosecco or Spanish cava makes an excellent accompaniment. The effervescence cuts through the creaminess for a delightful bite.
No matter which wine you choose, make sure to serve it well-chilled. The bright, cool flavors will contrast the lush Semifreddo deliciously. Now slice into that showstopping Zuccotto and enjoy!
Strawberry Zuccotto Storage Instructions
Keep It Chilled
Your freshly made strawberry Zuccotto needs to stay refrigerated. This no-bake Italian dessert won’t last long at room temperature before the cream and mascarpone start to spoil. After assembling, cover tightly with plastic wrap or foil and refrigerate or freeze until ready to serve.
For Optimal Freshness
Ideally, you’ll want to enjoy your strawberry Zuccotto within 2–3 days for peak taste and texture. Beyond that, the cookies may start to get a bit soggy. You can stretch it to 4–5 days in the fridge, but the quality will slowly diminish.
Freezing for Later
Want to make it ahead? The Zuccotto actually freezes quite well. Wrap it up tightly and freeze for up to 2 months. Let it thaw overnight in the fridge before slicing and serving. The texture may be slightly different, but it’s a great make-ahead option.
Easy Strawberry Zuccotto: A No-Bake Italian Dessert Perfect for Summer
Equipment
- 20 cm (ca. 8 inch) diameter bowl
Ingredients
- 500 g strawberries
- 5 tablespoons granulated sugar
- Juice of 1 lemon
- 3 tablespoons water
- 250 g mascarpone cheese
- 60 g powdered sugar
- 400 ml whipping cream at least 35% fat
- 200 g Ladyfingers (or 8 packs of Pavesini cookies)
Instructions
- Thoroughly washing and finely dicing the strawberries.
- Place strawberries in a container and add 5 tablespoons of sugar, the juice of 1 lemon, and 3 tablespoons of water. Allow the strawberries to macerate in the refrigerator for at least two hours.
- In a large bowl, whisk together the mascarpone cheese and the powdered sugar until smooth.
- In another bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the mascarpone cheese until fully incorporated. Taste and add more powdered sugar if desired.
- Line a 20 cm (8-inch) bowl with plastic wrap, allowing enough overhang to cover the top, to facilitate easy removal of the finished dessert later.
- Arrange a single layer of Ladyfinger cookies, briefly soaked in the strawberry juice, around the bottom and sides of the bowl, trimming to fit as needed. Spread half of the mascarpone cream mixture over the cookies. Layer the macerated strawberries over the cream, then spread more cream, reserving 2–3 tablespoons. Add another strawberry layer and top with the remaining cream. Finish with a layer of Ladyfinger.
- Bring the overhanging plastic wrap up and over the top, sealing in the Zuccotto.
- Freeze for at least 4–5 hours or up to overnight.
- Before serving, unmold your Zuccotto onto a plate and slice.
