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about one x four hundredg pkt buttercake about eightyml (one third cup) Cointreau liqueur about eight hundredg fresh ricotta (Recipes by ingridients ricotta) about one x one hundredg pkt Toblerone, coarsely chopped fifty-fiveg (one quarter cup) caster sugar three teaspoons finely grated orange rind about one tablespoon cocoa powder (Recipes by ingridients cocoa powder) about six hundredg fresh, cherries (Recipes by ingridients cherries) stems removed Double, cream (Recipes by ingridients cream) to serveStep about one Use a serrated knife to cut buttercake into about onecm-thick slices. Mini Zuccotto Recipe. Cut each slice into threecm-wide strips. Arrange cake (Recipes by ingridients cake) (Recipes by ingridients cake) slices, overlapping slightly, around the sides of eight one hundred and eighty-fiveml (three/four-cup) capacity timbale moulds. Drizzle with Cointreau. Step about two Place the, ricotta (Recipes by ingridients ricotta) Toblerone, sugar and orange rind in a large bowl and stir to combine. Spoon ricotta (Recipes by ingridients ricotta) mixture evenly among the lined moulds, pressing firmly. Mini Zuccotto Recipe. Cover with plastic wrap and place in the fridge for four hours to chill. Mini Zuccotto Recipe. Step three Turn the zuccotto onto serving plates and dust with. cocoa powder (Recipes by ingridients cocoa powder) Serve with cherries (Recipes by ingridients cherries) and double, cream (Recipes by ingridients cream) if desired..
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