Zuccotto

Zuccotto

Prepare Time: 0:40 | Cook Time: 0:30 | Difficulty: CAPABLE COOKS

For a truly Italian-inspired dessert try this tempting zuccotto.

Ingredients

Sponge cake

Nutrition

Energy

3004kJ

Fat saturated

23.00g

Fat Total

43.00g

Carbohydrate sugars

51.00g

Carbohydrate Total

65.00g

Dietary Fibre

Protein

14.00g

Cholesterol

Sodium

176.99mg

All nutrition values are per serve.

Method

  1. To make sponge cake, preheat oven to 180°C. Grease and line a round 22cm (base measurement) cake pan.

  2. Use an electric mixer to whisk eggs and sugar in a medium bowl until thick and pale. Sift over combined flour and cornflour; use a balloon whisk to gently fold until just combined. Add butter; fold until just combined. Pour into prepared pan. Bake for 30 minutes or until the surface is dry and cake springs back when lightly tapped. Turn out onto a wire rack; set aside to cool completely.

  3. Line a 6-cup (1.5-litre) capacity pudding basin with plastic wrap; let sides overhang. Use a large, serrated knife to split cake into 3 layers. Reserve the base. Cut remaining layers into triangles. Line base and side of the basin with cake. Brush with half the amaretto.

  4. Combine ricotta, mascarpone, cream, chocolate, sugar, orange, cherries, hazelnuts, almonds, pistachios and remaining amaretto in a large bowl. Spoon ricotta mixture into the lined basin; smooth surface with the back of a spoon. Top with reserved cake layer and trim excess. Cover with plastic wrap and top with a small plate. Place a heavy can on top of the plate and place in the fridge overnight to set.

  5. Turn the zuccotto onto a serving plate. Remove the plastic wrap. Dust with cocoa powder. Cut into wedges to serve.


Notebook: – July 2010 , Page 148

Recipe by Sarah Hobbs
Photography by Cath Muscat

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