Zuccotto Toscano

Florentine Chocolate-Hazelnut Dome

Preparation info

  • Makes

    8 to 10

    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

This version is based on one that I tasted at the elegant Pasticceria Robiglio, in Florence, where the proprietor, Signore Pietro Robiglio, shared his vast knowledge of the traditions of Tuscan desserts and pastries.



For the fillings, place the hazelnuts on a baking pan and toast them at 350 degrees for about 15 minutes, or until the skins slip off easily. Pour the hazelnuts onto a towel, cover them with the towel, and rub to loosen the skins. Separate the hazelnuts from the skins, cool, and chop them coarsely. Chop 8 ounces<