Mini zuccotto

    15 min

    These are beautiful little desserts perfect to serve for company. A ready-made Madeira cake makes it simple and the cream/nut mixture in the middle is absolutely delicious.

    4 people made this

    Serves: 6 

    • 1 (450g) packet Madeira cake
    • 65ml Cointreau
    • 60ml brandy
    • 300ml double cream
    • 3½ teaspoons icing sugar, sifted
    • 80g blanched almonds, roasted and roughly chopped
    • 70g hazelnuts, roasted and roughly chopped
    • 150g good-quality dark chocolate, finely chopped

    Prep:15min  ›  Ready in:15min 

    1. Cut the cake into 5mm slices. Lightly grease six 150ml ramekins and line with plastic, leaving enough to hang over the sides. Press the pieces of the cake into the ramekins, overlapping to cover the base and the sides. Combine the Cointreau and brandy in a bowl and brush the cake with half the mixture.
    2. Beat the cream and icing sugar in a bowl with electric beaters until firm and stiff. Fold in the nuts, chocolate and 1½ - 2 teaspoons Cointreau mixture. The resulting mixture will be stiff.
    3. Spoon the mixture into each ramekin and smooth over the surface. Cover with the overhanging plastic wrap and refrigerate for at least 15 minutes. To serve, use the plastic wrap to lift the zuccotto out of the ramekins, turn upside-down onto serving plates and brush with the remaining Cointreau mixture.

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