Name: Zuccotto
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 10
Ingredients: cooking oil spray; 2 tablespoon caster sugar; 1 teaspoon cherry brandy essence; 450 gram packet double unfilled sponge slab; 500 gram fresh ricotta; 3/4 cup icing sugar, plus extra, to dust; 120 gram dark eating chocolate, melted, at room temperature; 2 tablespoon cream; 1/3 cup slivered almonds, toasted; 1/2 cup chopped mixed glace fruit; 1/2 cup sultanas; icing sugar, to dust; small strawberries, to serve

Ingredients

cooking oil spray

2 tablespoon caster sugar

1 teaspoon cherry brandy essence

450 gram packet double unfilled sponge slab

500 gram fresh ricotta

3/4 cup icing sugar, plus extra, to dust

120 gram dark eating chocolate, melted, at room temperature

2 tablespoon cream

1/3 cup slivered almonds, toasted

1/2 cup chopped mixed glace fruit

1/2 cup sultanas

icing sugar, to dust

small strawberries, to serve

Method

1.Lightly spray a 2-litre (8-cup) freezer-proof glass bowl with oil. Line with plastic food wrap; smooth the surface.

2.Combine sugar and 1 1/2 tablespoons water in a small saucepan over moderate heat. Cook, stirring, 2-3 minutes, or until sugar dissolves. Simmer 2 minutes, or until syrupy. Cool. Stir in essence.

3.Cut sponge into 1cm-thick slices. Cut each slice in half diagonally (triangles). Line prepared bowl with sponge pieces, placing the point towards the centre. Reserve remaining slices. Brush sponge in bowl with sugar syrup.

4.Process ricotta, icing sugar, chocolate and cream until smooth. Transfer to a large bowl; stir in almonds, glace fruit and sultanas, Spoon mixture into prepared bowl; smooth surface. Top with remaining sponge to cover, trimming where necessary. Cover with plastic food wrap: chill for 6 hours or overnight.

5.Turn out zucotto onto a serving plate. Remove plastic food wrap. Dust with icing sugar. Serve with strawberries.

We used a combination of mixed glace cherries and ginger. Cherry brandy essence is in the baking aisle; try brandy essence or regular brandy.
Note

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Ingredients

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