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Chocolate Italian zuccotto

Prep:

Cook:

Serves:

    My winning dish is this delicious impressive Italian ice cream inspired by Florence’s cathedral.

    Serves 10–12
    Preparation: 30 minutes plus 3 hours freezing

    INGREDIENTS
    400g marbled sponge cake
    400ml chocolate ice cream, softened
    100g toasted hazelnuts, roughly chopped
    4 tbsp chocolate drops
    250ml vanilla ice cream, softened
    4 tbsp grated chocolate
    Cocoa powder, to dust
    2 tbsp Sabra or other kosher liqueur (optional)

    METHOD

    You will need a 1 litre/1¾ pint pudding basin.

    Cut the cake into 1 cm thick and 10 cm lengths to fit the inside of the basin. Using a
    7 cm round cutter, make a round template of cake for the base.

    Line the sides of the bowl with the cake slices, ensuring there are no gaps — overlap if necessary. Place the round cake template into the base and press in gently.

    Spoon the chocolate ice cream into the base to form an even layer and freeze for 1 hour.

    Mix the chocolate drops and hazelnuts with the vanilla ice cream. Spoon over the chocolate layer. Smooth the top, then lay slices of cake over it. Press gently to seal the top of the cake to the sides.

    Cover with cling wrap and freeze for 2 hours or overnight.

    To serve, remove the cling wrap, run a palette knife around the edges then invert onto a serving dish.

    Soften for 30 minutes and serve drizzled with Sabra and sprinkled with grated chocolate and cocoa powder.

    Method
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