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Zuccotto
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Prep Time:
515 minutes
515 minutes
Cook Time:
Total Time:
515 minutes
515 minutes
Indulgent, no-bake dessert with layers of boozy sponge, chocolate, and creamy filling. Simply chill in fridge or freeze for extra wow factor. Perfect as a stunning, semi-frozen centerpiece.
Ingredients:
- 460 pkt double unfilled round sponge cake
- 60ml (1/4 cup) Cointreau liqueur
- 750g fresh ricotta
- 125ml (1/2 cup) thickened cream
- 45g (1/4 cup) pure icing sugar, sifted
- 2 tsp vanilla bean paste
- 1 orange, rind finely grated
- 65g (1/2 cup) slivered almonds, toasted
- 100g dark chocolate, finely chopped
- 10.00 gm cocoa powder
- Pure icing sugar, to dust
- Cocoa powder, to dust
Instructions:
- Prepare the pudding basin by lining it with plastic wrap. Remove crust from cakes and discard. Slice each cake in half horizontally using a large serrated knife. Keep one layer aside. Cut the remaining layers into six semicircles. Arrange the semicircles in the basin, overlapping slightly, to cover the base and sides. Press gently to seal. Brush the cake with Cointreau.
- Beat together ricotta, cream, icing sugar, and vanilla using an electric beater until well combined. Divide mixture in half. Mix orange rind and almonds into one half, and mix chocolate and cocoa into the other half.
- Fill the basin with the orange filling, then smooth the surface. Add the chocolate filling on top and smooth it out. Place the reserved cake layer on top, trimming if needed, and gently press to enclose. Cover with plastic wrap and chill in the fridge for 7-8 hours until firm.
- Transfer to a plate and sprinkle with icing sugar, followed by cocoa powder.