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Mini zuccotto
Mini zuccotto
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Prep Time:
255 minutes
Cook Time:
Total Time:
255 minutes
Indulge in these delectable single-serve Italian desserts without any hassle.
Ingredients:
  • 1 x 400g pkt buttercake
  • 80ml (1/3 cup) Cointreau liqueur
  • 800g fresh ricotta
  • 100g Toblerone chocolate bar, coarsely chopped
  • 55g (1/4 cup) caster sugar
  • 3 tsp finely grated orange rind
  • 10.00 gm cocoa powder
  • 600g fresh cherries, stems removed
  • Double cream, to serve
Instructions:
  • Slice the buttercake into 1cm-thick slices using a serrated knife. Then, cut each slice into 3cm-wide strips. Arrange the cake slices around the sides of eight 185ml (3/4-cup) capacity timbale moulds, slightly overlapping. Finally, drizzle with Cointreau.
  • Combine the ricotta, Toblerone, sugar, and orange rind in a large bowl, stirring until blended. Spoon the ricotta mixture evenly into the lined moulds, pressing down firmly. Chill in the fridge for 4 hours, covered with plastic wrap.
  • Invert the zuccotto onto serving plates and sprinkle with cocoa powder. Accompany with cherries and double cream, if preferred.

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