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Christmas Zuccotto

Serves 8


  • 450g madeira cake, cut into 1cm thick slices
  • 1/3 cup liqueur of choice (eg. Tia Maria, Marsala, Grand Marnier)
  • 60g toasted slivered almonds
  • 100g toasted hazelnuts, chopped
  • 100g chopped dried apricots
  • 75g dark choc-bits
  • 2 cups Australian thickened cream
  • 100g icing sugar
  • 75g dark choc-bits, extra, melted
  • cocoa, for dusting
Download Recipe (PDF)


  1. Line a 1 1/2 litre pudding bowl with plastic wrap. Place cake slices overlapping around the base and sides, leaving some cake for the top. Sprinkle with liqueur, reserving some for the top. Combine the nuts, apricots and choc-bits. Beat cream with icing sugar until stiff and fold through fruit and nut mixture. Place 1/2 mixture into pudding bowl. Combine melted chocolate with remaining cream mixture and place in pudding bowl. Place remaining cake slices on the top and sprinkle with remaining liqueur. Fold over ends of plastic wrap and cover bowl with foil. Refrigerate overnight. Unmould onto serving plate and dust with cocoa.


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