Peach Zuccotto

Peach Zuccotto is a refreshing, no-bake Italian dessert that's perfect for summer. Made with creamy ricotta, mascarpone, sweet peaches, and delicate cookies, it's a delightful twist on the traditional Tuscan treat. Easy to prepare and elegant enough for special occasions, this dessert is a guaranteed crowd-pleaser.

Why Everyone Will Love This Recipe

• No oven needed—perfect for hot weather.
• Light and creamy with just the right amount of sweetness.
• Great for entertaining—make ahead and freeze.
• Peach lovers' dream—each bite bursts with fresh fruit flavor.

What Is Peach Zuccotto?

Zuccotto is a classic Italian semifreddo dessert, traditionally made in a dome shape and filled with whipped cream, ricotta, or custard. This summery version features fresh peaches for a fruity twist, and uses soft cookies soaked in milk to form the outer layer. It’s believed to have originated in Florence, with its dome shape inspired by the city's cathedral.

Pro Tips for the Best Peach Zuccotto

• Use ripe peaches for the juiciest flavor.
• Don’t oversoak the cookies—a quick dip is enough to keep them from getting soggy.
• Chill the mixing bowl before preparing the cream for a fluffier texture.
• Let it rest before serving—30 minutes at room temperature softens the texture perfectly.
• For extra indulgence, add a splash of peach liqueur to the milk for dipping.

Frequently Asked Questions

Can I Use Canned Peaches?

Yes, just drain them well and pat dry to avoid excess moisture in the cream.

What Cookies Work Best?

Pavesini are ideal, but ladyfingers or soft sponge fingers can also be used.

Can I Make Zuccotto Ahead of Time?

Definitely! Prepare and freeze it up to 3 days in advance.

How Do I Unmold It Easily?

Run warm water over the outside of the bowl for a few seconds before inverting it onto a plate.

Is This Dessert Gluten-Free?

Only if you use gluten-free cookies—everything else is naturally gluten-free.

How to Store Peach Zuccotto

Wrap leftovers in plastic wrap or place in an airtight container. Keep in the refrigerator for up to 2 days after thawing. Serve chilled or slightly softened at room temperature.

How to Freeze Peach Zuccotto

Store the assembled zuccotto in its plastic wrap and freeze for up to 1 month. Always thaw in the refrigerator or at room temperature for about 30 minutes before slicing and serving.

How to Make Peach Zuccotto

In a bowl, combine ricotta, mascarpone, and sugar. Mix with a spatula until smooth and creamy.

Fold in 1 ½ diced peaches. Stir until evenly distributed. Line a 20 cm bowl with plastic wrap.

Quickly dip cookies into milk, one at a time. Line the bowl with overlapping cookies to form a shell.

Pour the cream mixture into the lined bowl. Smooth the top and fold plastic wrap over it.

Place in the freezer for 2–3 hours to set.

Remove from the freezer 30 minutes before serving.

Unwrap, invert onto a plate, and garnish with thin peach slices.