Preparation time is 45minutes
Total time is 45minutes
Serve is for 8 people
Difficulty level: 3 out of 4
11 Ingredients
- 1 1/2 cup thickened cream
- 1/2 cup icing sugar, sifted
- 1teaspoons vanilla extract
- 1/2 cup freshly brewed coffee (instant can substitute)
- 450grams unfilled vanilla sponge slab
- 2tablespoons cocoa
- 50grams soft figs, finely chopped
- 2tablespoons brown sugar
- 150grams hazelnuts
- 250grams mascarpone
- 100grams almond chocolate, chopped
Nutrition per serving
3080kJ / 735Cal
3080 Kilojoules or 735 Calories
35% of daily energy intake*
Protein
14.8grams
Fat
49.5grams
Carbs
58.4grams
Sugars
41.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Preheat oven to 180°C. Roast hazelnuts on a tray for 10 minutes. Transfer to a clean towel. Rub well to remove skins. Roast for a further 10 minutes until golden.
Step 2 of 7
Cut one layer of sponge into thirds crossways, then cut each half to make six pieces. Line an 8-cup pudding basin with sponge slices.
Step 3 of 7
Cut triangles from remaining sponge and use to fill gaps. Trim the top. Cut a round from second sponge layer to fit base and another round to cover top. Set the sponge top aside and add base to basin. Combine coffee with sugar and brush over sponge, reserving some for top.
Step 4 of 7
To make the filling, beat cream and icing sugar together until soft peaks form. Add mascarpone and beat until stiff. Divide the cream mixture equally between 2 separate bowls.
Step 5 of 7
Stir hazelnuts and vanilla into one cream portion. Spread over sponge, leaving room in centre. Add chocolate, figs and cocoa to second portion and spoon into centre.
Step 6 of 7
Brush sponge top with reserved coffee and press coffee side down on filling. Cover pudding basin and refrigerate overnight.
Step 7 of 7
Turn zuccotto out onto a serving plate. Dust with cocoa and icing sugar. Serve.
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