 |
| Zucotto |
Serves 8
EASY
Preparation: 30 minutes, plus overnight chilling time
Ingredients:
- Woolworths Madeira cake loaf 2 x 280 g
- sherry 4 T
- fresh ricotta 750 g
- cream 1 cup
- icing sugar 3 T, sifted
- vanilla bean paste 2 t
- orange 1, zested
- pistachios 100 g, chopped
- dark chocolate 100 g, chopped
- cocoa 1 T
Directions:
- Line a 2-litre pudding bowl with clingwrap. Trim the crusts from the cakes and discard. Use a large serrated knife to slice the cakes into quarters horizontally. Reserve one layer.
- Line the base and sides of the bowl with cake, overlapping it slightly, and press down gently. Brush the cake with sherry.
- Use an electric beater to beat the ricotta, cream, icing sugar and vanilla until well combined. Stir in the orange zest, pistachios and chocolate.
- Spoon the filling into the bowl and smooth the surface. Top with the reserved cake, trimming it to fit if necessary. Press down gently and cover with clingwrap. Chill overnight.
- Turn out onto a plate and dust with cocoa. Slice into wedges to serve.
Cook’s note: Freeze overnight for a frozen dessert.
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