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Maggie Beer

Bitter orange zucotto 2   approved

Bitter Orange and Cherry Zucotto

Bitter orange zucotto 2   approved

Step 1: Take a 1.5 litre bowl or dish and line it with cling film.

Step 2: Place the cherries into a glass bowl and pour over the Verjuice. Place this into the microwave on a defrost setting for 3 minutes.

Step 3: Remove from the microwave and allow to stand for 5 minutes or until soft. Drain cherries and reserve the liquid.

Step 4: In a large mixing bowl combine ricotta, chopped oranges, cherries, sugar and glace ginger. Mix well.

Step 5: In a smaller bowl combine reserved cherry liquid and Orange Glaze.

Step 6: Brush the sponge finger biscuits with the combined glaze liquid.

Step 7: Place some of the biscuits on the base of the lined bowl and then place a layer around the sides.

Step 8: Fill with the ricotta mixture and then top with more biscuits.

Step 9: Cover with cling film and a baking tray to sit over the top. Cover the baking tray with a weight and press in the refrigerator overnight.

Step 10: Once chilled invert the bowl onto a serving plate and slice.

Ingredients

  1. 750g ricotta Note: In South Australia, Maggie’s favourite ricotta is from La Vera or La Casa Del Formagio
  2. 45ml 3 tbsp Verjuice to steep the cherries in
  3. 4 tbsp caster sugar
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