Hazelnut Toffee Zuccotto Recipe
Hazelnut Toffee Zuccotto Recipe photo by Taste of Home
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Hazelnut Toffee Zuccotto Recipe

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As a grandmother and great-grandmother, I've always enjoyed cooking and creating recipes. In our home, we love to make Italian food because it's our favorite type of cuisine. Zuccotto, which means "little pumpkin" in Italian, is a traditional Italian dessert.—Patricia Harmon, Baden, Pennsylvania
TOTAL TIME: Prep: 30 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 10 servings


  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed
  • 1/3 cup Kahlua (coffee liqueur)
  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup confectioners' sugar
  • 1-1/2 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 2/3 cup heavy whipping cream
  • 3 English toffee candy bars (1.4 ounces each), chopped
  • 1/2 cup chopped hazelnuts, toasted
  • Baking cocoa and additional confectioners' sugar

Nutritional Facts

1 slice: 409 calories, 26g fat (14g saturated fat), 97mg cholesterol, 222mg sodium, 36g carbohydrate (26g sugars, 1g fiber), 5g protein.


  1. Line a 1-1/2-qt. bowl with plastic wrap; set aside. Cut pound cake into 1/4-in. slices; set aside six slices for the top. Line bottom and sides of prepared bowl with remaining cake, trimming slices to fit snugly. Brush cake in bowl with some Kahlua.
  2. In a small bowl, beat cream cheese, confectioners' sugar, espresso powder and vanilla until blended. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Fold in chopped candy bars and hazelnuts. Spoon over cake.
  3. Brush one side of reserved cake slices with remaining Kahlua; place brushed sides down over the filling, trimming slices to fit. Refrigerate, covered, 5 hours or overnight.
  4. To serve, unmold onto a serving plate. Remove bowl and plastic wrap; dust cake with cocoa and additional confectioners' sugar. Cut into wedges. Yield: 10 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Hazelnut Toffee Zuccotto in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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