Mini zuccotto
By: Simon Rimmer From: Good Food Live
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Mini zuccotto
- Prep time:
- 20 mins, plus 24 hrs to chill
- Cook time:
- 3 mins, to melt chocolate
- Serves:
- 4
Boozy sponge hides a creamy fruit and nut filling and surprise chocolatey centre in this glorious Italian inspired dessert from Simon Rimmer
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Ingredients
- 2 madeira cakes
- 45ml Brandy
- 30ml orange liqueur
- 75ml fresh orange juice
- 100g icing sugar
- 500ml double cream, whipped
- 150 g dried fruit, uch as apricot, papaya, cherries etc
- 150 g dark chocolate, 70% cocoa solids melted
- 50g Almonds
- 50g Hazelnuts, skinned and roasted
- extra melted chocolate and Cream, to serve
Method
1. Line 4 individual pudding bowls or ramekins with cling film.2. Trim the cake and cut into slices.
3. Combine the brandy, liqueur and orange juice, dip the sponge slices in the liquid and line the bowls with them.
4. Fold the sugar into the cream.
5. Mix the fruit and nuts with three quarters of the cream. Spread into the bowls, and then mould a hollow in the middle.
6. Combine the remaining cream with the chocolate and pour into the hollow then smooth over the top.
7. Cover the top of each bowl with more dipped cake. Cover and chill for 24 hours.
8. To serve turn the cakes onto dessert plates, pour over more melted chocolate and serve with yet more cream.
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