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ZUCCOTTO

Shaped like the Pope’s cap or the domed citadels of Florence, this Italian inspired dessert can be made a couple of days ahead. Nice served with fresh raspberries or chocolate sauce.

  • 5.0 Star
    rating
  • Timer Prep 45 min
    Cook 20 min
  • Chart 545.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Sift the icing sugar. Toast and chop the nuts. Finely chop the dark chocolate. Roughly crumbled the Italian Amaretto biscuits.

Method

  1. 1 You will need a 23cm spring form cake lined with greaseproof paper and a 1.2 litre pudding basin.
  2. 2 Preheat the oven to 180°C (160°C fan) gas 4. Place the caster sugar and eggs in a large bowl set over a pan of simmering water. Whisk continually for around 5 minutes until the mixture becomes pale, thick and mousse-like.
  3. 3 Remove the bowl from the pan, sift in the flour, a little at a time, gently folding in and taking care not to knock any air out.
  4. 4 Transfer to the prepared tin and bake for 15-20 minutes or until risen and firm to the touch. Leave to cool then transfer to a wire rack.
  5. 5 Line the pudding basin with cling film leaving enough over-hanging the edge to fold over the top of the pudding and cover securely.
  6. 6 Slice the cake horizontally into 3 layers. Set aside 1 layer then cut both the remaining layers into 8 triangular slices.
  7. 7 Line the pudding basin with the slices, pointed ends at the bottom of the basin. Use off-cuts to patch up any gaps, pressing down really well. Drizzle 2-3 tbsp. of Amaretto over the sponge.
  8. 8 Soak the raisins or apricots in 2tbsp Amaretto liqueur, set aside until required.
  9. 9 Whip the cream or mascarpone with the ricotta and icing sugar until smooth. Fold in the nuts, chocolate, biscuits, and the soaked raisins or apricots.
  10. 10 Spoon the fruit and nut mixture into the sponge cavity. Cover with the reserved round of sponge, trimming away the edges. Soak the lid with the remaining amaretto. Cover tightly with the cling film, then weigh down and refrigerate overnight.
  11. 11 When ready to serve carefully turn out the Zuccotto onto a plate. Cut out 2 triangle templates from greaseproof paper then dust the sponge with alternate triangles of icing sugar and cocoa powder, covering the dusted areas with the templates as you go. Slice and serve.

1 Review

  • Jean

    This is a fabulous pudding, especially if you like amaretto. It's also a great alternative to tiramisu. I used chopped, dried apricots, finely chopped dark chocolate, chopped pecan nuts and crushed amaretto biscuits in the filling which really tasted great. You could vary these ingredients according to your taste I think. I served it with raspberries and mini amaretto biscuits and it went down a treat. I highly recommend this as it wasn't very difficult to make and can be made in advance also.