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Boozy frozen zucotto

Recipe from: 3 May 2010

Ingredients 9
Servings 8
Time 1 day


  • Sponge cake as needed
  • 500
    double cream
  • 80
    grand marnier (you could use cognac here if you prefer)
  • 3
  • 100
    dark almond chocolate, chopped finely
  • 100
    dark chocolate, melted
  • 160
    glace cherries or glace fruit, chopped
  • 75
    roasted hazelnuts, chopped
  • Cocoa powder and icing sugar to decorate


40 mins
This should be enough for a 1,5 litre hemispherical pudding mould.

Line the mould with cling wrap (in Italy they use a damp cloth) or grease it.

This enables you to turn it out with ease.

Cut the sponge into 12 pointed strips (almost pyramid shaped), mix all the liqueurs together and brush the sponge, one strip at a time, with half of this mixture.
Put the strips inside the pudding bowl with the narrower strips meeting in the middle, and then brush the sponge with the rest of the liqueur.

Whisk the cream until it forms stiff peaks and divide into two.

Mix the almond chocolate and glace fruit into one half and spread it evenly over the sponge.

Mix the rest of the cream with cooled melted chocolate and the hazelnuts and pour this into the centre of the mould and spread it out smoothly.

Cover with cling wrap and place in the freezer overnight.

Remove before serving and sieve with cocoa and icing sugar using a template to divide the two.

Serve immediately because the cream will soften quickly.



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