Denise says:

This is a delicious impressive ice-cream layered dessert that is made in a pudding basin. The word ‘zucca’ means ‘little pumpkin’, which explains its dome shape. Zuccotto originates from Florence where it is believed to have been inspired by the Dome of Florence, the city’s main cathedral. Others believe that it resembles the cardinal’s skullcap!
  • Serves 10-12 people

Ingredients:

  • 1 400g sponge cake
  • 400ml Chocolate Ice Cream –softened
  • 100g toasted hazelnuts – roughly chopped
  • 4 tablespoons chocolate drops
  • 250ml vanilla (dairy or parev) ice cream - softened
  • Garnish:
  • 4 tablespoons grated chocolate
  • Cocoa powder – to dust
  • 2 tablespoons Sabra or other Kosher Liqueur

Method

  1. You will need a 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. Spoon the softened chocolate ice cream 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 overnight.
  7. Remove the cling film and to serve, run a palette knife around the edges then invert onto a serving dish.
  8. Leave to soften for 30 minutes before serving.
  9. To serve the stylish way: Drizzle over the Sabra and garnish with grated chocolate and cocoa powder.
Tagged in: Chocolate, dessert, Dinner Party, Everyday Dining, Hazelnuts, Ice Cream, Italian, Mediterranean, Shabbat