Zuccotto
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs | |
| 500 | grams | Butter, soft |
| 250 | millilitres | Fresh cream, whipped |
| 250 | millilitres | Pastry cream |
| 300 | grams | Macaroon biscuit powder |
| 150 | grams | Sugar |
| 20 | grams | Instant coffee |
| 100 | millilitres | Rum |
| 150 | grams | Candied fruit |
| 100 | grams | Cocoa |
| 400 | grams | Sponge cake |
| 250 | millilitres | White wine |
Directions
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
Beat eggs with sugar. Add butter, whipped cream, macaroon powder and rum. Mix gently and divide to 3 parts. One part to add cocoa, one part instant coffee and one part candied fruit. Soak sponge cake with white wine. Spread sponge cake around bowl, put 3 different creams one by one. Leave 6 hours in fridge before serving. Source: Given to share with the express permission of Chef de Cuisine