Pineapple Zuccotto: Easy No-Bake Dessert with Mascarpone and Ladyfingers

This Pineapple Zuccotto is a light, tropical twist on the classic Italian dome-shaped dessert. Made with syrup-dipped ladyfingers, creamy mascarpone, whipped cream, and juicy canned pineapple, it’s a no-bake showstopper that’s perfect for summer gatherings, birthdays, or any time you want a cool and elegant treat. Topped with fluffy whipped cream, pineapple slices, and a sprinkle of desiccated coconut, it’s as beautiful as it is delicious.

What Is Pineapple Zuccotto?

Zuccotto is a traditional Italian dessert typically made in a dome mold and filled with a creamy, mousse-like center. This version features ladyfingers soaked in pineapple syrup, layered with whipped mascarpone cream and chunks of juicy pineapple. It’s chilled until firm, then topped with whipped cream and coconut for a dreamy finish.

Why Everyone Will Love This Recipe

• No oven needed: Ideal for warm-weather days or no-fuss entertaining.
• Tropical and creamy: Pineapple and mascarpone make a luscious pairing.
• Great for make-ahead: Chills for hours, making it perfect for prepping in advance.
• Family-friendly and festive: A crowd-pleasing dessert that looks impressive but is easy to assemble.

Pro Tips for the Best Pineapple Zuccotto

1. Use canned pineapple in juice, not syrup, to avoid overly sweet results.
2. Dip the ladyfingers quickly—too long in syrup and they’ll fall apart.
3. Line your bowl tightly with plastic wrap so the zuccotto unmolds cleanly.
4. Chill thoroughly for at least 4 hours (overnight is even better).

Frequently Asked Questions

Can I Use Fresh Pineapple?

Yes, but you’ll need to make your own syrup with water and sugar, as canned pineapple syrup is used here for dipping the ladyfingers.

What Can I Use Instead of Mascarpone?

Cream cheese or ricotta are suitable alternatives, but mascarpone gives the most authentic Italian texture.

Can I Add Coconut to the Filling?

Absolutely! A few tablespoons of desiccated coconut stirred into the cream mixture adds texture and tropical flavor.

Do I Have to Whip the Cream Separately for the Topping?

Yes, whipping the cream separately for the topping ensures stability and a fluffy finish for decorating the zuccotto.

Can I Make This Gluten-Free?

Yes, just use gluten-free ladyfingers or sponge cake slices.

How to Freeze

You can freeze pineapple zuccotto before decorating. Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator, then top with whipped cream and garnish just before serving. Freezing with cream or pineapple topping may alter texture.

How to Store

Cover the zuccotto with plastic wrap or transfer to an airtight container and refrigerate for up to 3 days. Avoid leaving it at room temperature for extended periods, especially after decorating with whipped cream.

How To Make Pineapple Zuccotto

Prepare the cream filling: In a large bowl, whip cold heavy cream, mascarpone, and powdered sugar with an electric mixer until thick and creamy.

Add the fruit: Fold in 300g of chopped pineapple using a spatula.

Set up the syrup: Pour the canned pineapple syrup into a wide bowl (about 500ml).

Dip the ladyfingers: Quickly dip each one into the syrup.

Line the bowl: Line a 22cm bowl with plastic wrap. Arrange the dipped ladyfingers in a dome shape—start at the bottom and work up the sides.

Layer the filling: Spoon in half of the mascarpone-pineapple cream. Smooth with the back of a spoon.

Middle layer: Add a layer of syrup-soaked ladyfingers.

Repeat: Pour in the remaining cream mixture and smooth it out.

Top layer: Finish with a final layer of ladyfingers.

Chill: Cover with plastic wrap and refrigerate for at least 4 hours.

Prepare the topping: Whip the second portion of cream with powdered sugar until thick.

Decorate: Unmold the zuccotto onto a serving plate. Spread whipped cream over the dome and garnish with pineapple slices and desiccated coconut.

Serve and enjoy!