Frozen Zuccotto

Frozen Zuccotto

INGREDIENTS:
20cm round sponge cake
1/3 cup brandy
2 eggs, lightly beaten
2 tablespoons castor sugar
300ml carton thickened cream
1 teaspoon vanilla essence
150g dark chocolate, melted
1/2 cup roasted hazelnuts, chopped
1/2 cup glace cherries, halved
50g dark chocolate, chopped, extra

RECIPE:
Cut cake into 1cm-thick slices, then cut each slice on the diagonal to make 2 triangular sections. Brush facing sides of cake sections with brandy. Line a pudding basin (7 cup capacity) with plastic wrap. Place triangles of cake in the basin with the unbrushed sides against the plastic wrap; make sure narrow points of each triangle meet at the bottom. Trim edges of cake so they are level with top ofbasin. Leftover cake is used to cover top when filled. Whisk eggs and sugar in heatproof bowl over simmering water until slightly thickened, cool. Beat cream and essence together until soft peaks form. Lightly fold chocolate and egg mixture into cream mixture. Stir nuts, cherries and extra chocolate into chocolate mixture. Pour mixture into cake-lined basin, top with remaining cake, moistening with any remaining brandy. Cover with plastic wrap and foil; freeze overnight. When ready to serve, turn out onto a serving plate and remove the plastic wrap. Stand in the refrigerator about 10 minutes before serving.
Serves 6 to 8.

Serve zuccotto dusted in strips with sifted icing sugar and cocoa. Recipe can be made 4 days ahead. Suitable to microwave.

 
 
 

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