COFFEE AND AMARETTI ZUCCOTTO, an easy and quick spoon dessert made with sponge cake, an idea to prepare after lunch or dinner in little time — ideal as a Sunday dessert.
I’ll tell you the truth: I had some leftover pan di Spagna (sponge cake), a bit of cream and instant coffee… and out came this coffee and amaretti zuccotto which immediately became one of my favorite desserts 😍
This coffee and amaretti zuccotto is creamy, quick to prepare and perfect when you want an impressive dessert without complicating yourself. The combination of the soft base, the coffee cream and the crunchy note of the amaretti creates a truly irresistible balance.
If you’re looking for a dessert you can prepare in advance, this zuccotto is ideal: it assembles in a few minutes and is perfect for a special dinner or as a Sunday treat. A simple but showy recipe, the kind that always looks good without too much work.
Join me in the kitchen today — there’s the coffee and amaretti zuccotto.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 8Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- g sponge cake (pan di Spagna)
- 2 cups whipping cream
- 3.5 oz amaretti (amaretti cookies)
- 3 tbsp instant coffee
Steps
Trim the sponge cake and soak it in a coffee liqueur or coffee or milk, then arrange it in the mold.
Whip the cream with the instant coffee and crushed amaretti, pour everything into the mold except for a portion that will be used for the topping.
Close the bottom with more sponge cake and place in the freezer for about 4 hours.
Remove from the freezer, cover with more cream and amaretti crumbs, and serve.
Bon appétit
If you like the recipe, click the stars at the bottom of the article. THANK YOU!
Coffee and Amaretti Zuccotto — creamy, quick and tasty
Tips for a perfect coffee and amaretti zuccotto
Use a well-chilled base (sponge cake or biscuit paste) so it holds its shape better
Do not soak too much with coffee: it should be moist but not soggy
Whip the cream until firm to obtain a stable and compact cream
Add the crushed amaretti at the last moment to keep a slight crunch
Let it rest in the fridge for at least 2–3 hours before serving: the flavors will be more balanced
For a more dramatic effect, invert it and decorate with unsweetened cocoa or whole amaretti
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FAQ Coffee and Amaretti Zuccotto — creamy, quick and tasty
Can I make the coffee and amaretti zuccotto in advance?
Yes, it’s perfect even the day before.
Can I use cookies?
Yes, you can use pavesini or ladyfingers (savoiardi).
Can it be made without coffee?
Yes, you can replace it with milk or cocoa.
Can it be made with mascarpone?
Yes, you can omit the cream and use mascarpone instead.
