Zuccotto Recipe
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 teaspoons vanilla bean paste
1 orange, rind finely grated
65g (1/2 cup) slivered almonds, toasted
100g dark chocolate, finely chopped
1 tablespoon cocoa powder
Pure icing sugar, to dust
Cocoa powder, to dust
Zuccotto Recipe
Method
Step 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.
Step 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.
Step 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.)
Step 4
Turn onto a plate. Dust with icing sugar, then dust with cocoa powder.
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