Bitter Orange and Cherry Zucotto
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.
750g ricotta Note: In South Australia, Maggie’s favourite ricotta is from La Vera or La Casa Del Formagio
130g Seville Oranges in Spiced Verjuice Syrup chopped
45ml 3 tbsp Verjuice to steep the cherries in
4 tbsp caster sugar
1 tspn minced glace ginger
200g sponge finger
1/3 cup glaze from bitter oranges