Limoncello Zuccotto- Zuccotto al Limoncello

Limoncello Zuccotto- Zuccotto al Limoncello



For 10 Person(s)

For the Zuccotto:

  • 2 cups heavy whipping cream
  • 1/2 cup confectioners sugar
  • 2 packets Italian Vanilla Powder, or 1 teaspoon vanilla extract
  • 8 ounces Mascarpone cheese, room temperature (you can also use cream cheese if you like!)
  • 2 lemons, zest only
  • 1 lemon, juice only
  • 1/4 cup Limoncello liqueur
  • about 60-70 Pavesini Cookies
  • *you can also use ladyfingers, you will need less of them depending on their size

For the Soak:

  • 2 cups Limoncello liqueur
  • 1/4 cup whole milk


  1. Get the ingredients needed for this recipe HERE
  2. Line a 4.5 quart glass bowl with plastic wrap. Set aside.
  3. In a mixing bowl beat the whipping cream with the sugar and vanilla until stiff peaks form. Add the mascarpone, lemon zest, juice and Limoncello to the bowl and beat until smooth.
  4. In a shallow bowl combine the Limoncello and milk. Dip each cookie into the mixture for about 5 seconds each. Line the entire bowl with the cookies to cover the entire surface. Break a few if necessary to patch any bare spots.
  5. Add half of the cream mixture to the bowl and smooth into an even layer.
  6. Follow with a single layer of soaked cookies.
  7. Add the remaining cream and a final layer of cookies. Fold the plastic wrap over to cover the surface.
  8. Freeze for 2 hours before serving.
  9. Invert the Zuccotto onto a plate and decorate with a dusting of confectioners sugar or whipped cream.



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