Recipes: Zuccotto with orange & chocolate

Zuccotto with orange & chocolate

olive magazine reader Emily Crawford shares her pud for an Italian-inspired summer menu

redients

  • 24 sponge fingers biscuits (Savoiardi biscuits work well)
  • 200ml vin santo, marsala or sherry
  • 200ml extra-thick double cream
  • 40g icing sugar
  • 250g ricotta , beaten lightly
  • 1 orange
  • 100g good-quality dark chocolate or gianduja chocolate (hazelnut flavoured) , grated
  • cocoa powder , to dust

    Method

    1. Line a 1 litre bowl or pudding basin with clingfilm, ensuring you have plenty of overlap. Dunk each biscuit really well in the vin santo to coat both sides. Arrange neatly over the base and sides, covering the surface completely. Keep the remaining biscuits for the top.
    2. In a large bowl, whisk the cream with the icing sugar until stiff, then slowly fold in the ricotta. Using a zester, shred the zest from the orange and add to the ricotta mixture. Slice off the remaining skin and pith from the orange with a sharp knife. Slice inside the membrane of each segment to remove each piece of fruit. Roughly chop, then add them and half the chocolate to the ricotta mixture and gently mix. Spoon the mixture into the pudding basin.
    3. Dip the remaining biscuits in the vin santo and use to cover the top of the pudding. Fold the clingfilm edges over the top of the biscuits, then weight down with a heavy plate. Chill for 3-4 hours or overnight.
    4. To serve, turn out the zuccotto onto a plate. Peel off the plastic wrap. Dust the top of the dessert with cocoa and sprinkle with the remaining grated chocolate.

    Per serving

    465 kcalories, protein 7,4g, carbohydrate 38,1g, fat 28,4 g, saturated fat 16,7g, fibre 1,3g, salt 0,19 g