Florentine Pumpkin-Shaped Pudding

Preparation info
  • Serves

    10 to 12

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

The first time I tasted zuccotto was thirty years ago. I was seated at a sidewalk table in a restaurant called Al Campidoglio in Florence. Because I was a guest of a very good friend of the owner, I had been privy to tastes of many house specialties and was already very full. But the sight of this gorgeous, domed tricolored cake garnished with wild strawberries put an end to any ideas I had about not eating dessert.