Zuccotto

Zuccotto1

Prepare Time: 8:35 | Cook Time: {cookTime} | Difficulty: CAPABLE COOKS

Like tiramisu, this domed dessert teams liqueur-kissed sponge with chocolate and a creamy filling. Our easy version needs no cooking, just a night in the fridge – or longer if you like it – in the freezer. Serve it chilled or semi-freddo – half-frozen – for a showstopping centrepiece.

Ingredients

Method

  1. Line a 2L (8 cup) pudding basin with plastic wrap. Trim crusts from cakes and discard. Use a large serrated knife to cut each cake in half horizontally. Reserve 1 layer. Cut remaining cake layers in half crossways to form 6 semicircles. Line the base and side of the basin with semicircles of cake, slightly overlapping, and press to seal. Brush cake with Cointreau.

  2. Use an electric beater to beat the ricotta, cream, icing sugar and vanilla in a bowl until well combined. Divide into 2 equal portions. Stir the orange rind and almonds into 1 portion of filling. Stir the chocolate and cocoa into remaining filling portion.

  3. Spoon orange filling into the basin. Smooth the surface. Spoon chocolate filling on top. Smooth the surface. Top with the reserved cake layer, trimming cake to fit, if necessary. Press gently to enclose. Cover with plastic wrap. Place in fridge for 7-8 hours to chill, or until firm. (See note.)

  4. Turn onto a plate. Dust with icing sugar, then dust with cocoa powder.


Australian Good Taste – November 2012 , Page 128

Recipe by Kerrie Carr
Photography by Jeremy Simons

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