Originating from Florence, Italy, zuccotto is a chilled dessert traditionally made with ice cream, cake and brandy. Zuccotto means 'little pumpkin' in Italian - it is named after the pumpkin-shaped moulds that they were traditionally made in. This version uses Grand Marnier. Makes enough to fill one medium mixing bowl.
Ingredients
| 1 | Vanilla sponge, large sheet |
| 45 g | Candied citron |
| 100 ml | Grand Marnier |
| 300 g | Dark chocolate, melted (Main) |
| 50 g | Hazelnuts, toasted, skinned and smashed |
| 50 g | Slivered almonds, toasted |
| 1 | Orange, zested |
| 200 ml | Thickened cream, whipped |
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Directions
- Cut a round of sponge to fit the bottom of the bowl and a disc to fit the top of the bowl. Line a bowl with two sheets of cling wrap, place the smaller disc of sponge into the bottom and drizzle over half the orange sugar syrup mixed with liqueur.
- Add chopped candied citron into the chocolate, nuts, egg yolks and orange zest.
- Fold the whipped cream into the chocolate mixture.
- Beat egg whites until stiff peaks form, add torn pieces of leftover sponge and fold into the chocolate mixture.
- Pour the mixture into the bowl over the sponge, tapping the bowl on the bench to get rid of trapped air.
- Top with the larger sponge disc drizzled with the remaining orange sugar syrup.
- Refrigerate for least four hours or until firm.
- Turn out, remove cling warp and dust with icing sugar. Serve with fresh red and dark currants.
