Smart Zuccotto

Episode 18 - Smart Zuccotto


  • 3 x Jam Rolls (without the cream)
  • Brandy
  • Coffee or Hazelnut Liqueur
  • 60g whole blanched Almonds
  • 60g roasted Hazelnuts
  • 90g dark Chocolate
  • 300mL carton Cream
  • 500g drained Ricotta
  • ΒΌ cup icing Sugar
  • Icing Sugar & Cocoa for dusting


  1. Cut Jam rolls 1cm thick and brush combined Brandy and liqueur on one side of the mixture.
  2. Place unbrushed side of cake against side of a round based pudding bowl (5 cup) which has been lined with muslin or greaseproof paper.
  3. Place almonds on oven tray and bake for 5 mins in moderate heat, or until light brown cool.
  4. Chop almonds and hazelnuts roughly.
  5. Chop 30g chocolate.
  6. Melt remaining chocolate.
  7. Whip cream and icing sugar until peaks form - in one bowl.
  8. Drain ricotta - in another bowl.
  9. Fold nuts evenly in both bowls of ricotta/cream.
  10. Fold chopped chocolate in ricotta bowl.
  11. Fold melted chocolate in cream bowl.
  12. Spoon ricotta mixture evenly over the entire cake surface leaving a cavity.
  13. Spoon cream mixture in cavity.
  14. Moisten more cake and arrange to cover surface of mixture.
  15. Cover bowl and refrigerate overnight.
  16. Turn out onto serving plate and dust top with combined icing sugar and cocoa.