You might like
You are in:
- Mini White Chocolate and Raspberry Zuccotto
Back Mini White Chocolate and Raspberry Zuccotto
Mini White Chocolate and Raspberry Zuccotto
These gorgeous little Italian-inspired desserts with white chocolate, raspberries and a hint of crunch are sure to be a big hit.
- 5 Eggs, large
- 220g Caster sugar
- 250g Plain flour
- 2 tsp Baking powder
- 150g Granulated sugar
- 90ml Cointreau
- 500ml Double cream
- 1 tbsp Icing sugar
- 200g Raspberries, fresh or frozen
- 200g White chocolate, chopped
- 50g Desiccated coconut
- 80g Crunchie bars, chopped
Total time required
- Preparation time:
- Cooking time:
- Other time: Chill for 8 hours
Any leftover chocolates can be used in place of the Crunchie bars.
- Heat the oven to 160°C/140°C fan/Gas 3. Grease and line a 23 x 33cm baking tin, and 6 pudding moulds or cups and line with clingfilm, leaving enough to fold over the top.
- Whisk the eggs and caster sugar together until thick enough to leave a trail on the surface. Sift together the flour and baking powder then gently fold into the egg mixture. Transfer the sponge mix to the prepared tin, smooth the top and bake for 20-25 minutes. Allow to cool in the tin.
- Meanwhile, make the syrup. Combine the granulated sugar and Cointreau with 90ml water in a pan. Heat gently to melt the sugar then bring to the boil. Transfer to a bowl and allow to cool.
- When the sponge is cool, turn it out on to a board. Using the pudding mould as a template, cut a circle from each right hand corner and slice into 3 layers to give 6 rounds in total. Set aside. (These will form the base of the zuccotto.) Slice the remaining sponge into 30 slices, which you’ll use to line the moulds.
- Brushing the cake slices with syrup as you go, line the pudding moulds, overlapping the cake strips to leave no gaps. Use 5 strips per mould and press down firmly with your fingers. Place in the fridge to firm up.
- Meanwhile, for the filling, whip 300ml of the cream with the icing sugar until firm peaks form then fold in the Crunchie and raspberries. Divide the mixture between the moulds and top with the reserved circles of cake, brushing with syrup and pressing down well. Wrap with the overhanging clingfilm and chill to firm for a minimum of 4 hours or preferably overnight.
- Meanwhile, make the ganache. Heat the chocolate and remaining cream gently in a pan until the chocolate melts. Stir to combine and transfer to a bowl to cool for about 15 minutes. Chill in the fridge until needed, preferably overnight, to allow it to thicken.
- Carefully turn out the chilled zuccotto, unwrap and place them on a wire rack over a baking tray. Spread each carefully with the ganache. As each is covered, scatter with coconut then return to the fridge to allow the ganache to set. This step can be done several hours before serving. Garnish with a few fresh raspberries.