Denise says:
This is a delicious impressive ice-cream layered dessert that is made in a pudding basin. The word ‘zucca’ means pumpkin, which explains its dome shape.
Can be parev
Preparation Time: 30 minutes plus 3 hours freezing
Cooking Time: No cooking!
Serves: 10 – 12
Ingredients:
1 400g OSEM Orange flavoured cake1 sachet (95g) OSEM Instant Chocolate flavoured pudding
400ml milk or non-dairy single cream
150ml vanilla (dairy or parev) ice cream - softened
100g toasted hazelnuts – roughly chopped
4 tablespoons chocolate drops
2 tablespoons Sabra or other Kosher Liqueur
Garnish
4 tablespoons grated chocolate
Cocoa powder – to dust
Method
1)You will need 1 litre / 1 ¾ pint pudding basin.2)Cut the cake into 1 cm thick and 10 cm / 4 “ lengths to fit the inside of the basin. Using a 7 cm / 3 “ round cutter, make a round template of cake for the base.
3)Line the sides of the bowl with the cake slices neatly. Ensure there are no gaps, overlapping if necessary. Place the round cake template into the base and press in gently so that there are no gaps.
4)Add cold milk / soya cream to the chocolate pudding sachets and beat slowly until well blended. Spoon this into the base of the dome to form an even layer and transfer to the freezer for 1 hour.
5)Mix the chocolate drops and chopped hazelnuts into the softened vanilla ice cream. Spoon into the hollow over the chocolate layer. Smooth the top, then cover with slices of cake to fit the top. Press down gently to seal the top of the cake to the sides.
6)Cover with cling film and freeze for 2 hours or over night.
7)To serve, run a palette knife around the edges then invert onto a serving dish. Remove the cling film.
8)Leave to soften for 20 minutes before serving.
To serve the stylish way: Drizzle over the Grand Marnier and garnish with grated chocolate and cocoa powder.