450g (2) unfilled rectangular sponge cake, halved horizontally to make 4 cakes
2 tablespoons apricot jam, microwaved on HIGH for 30 seconds
2 tablespoons bourbon
Method
LINE a 1.5 litre capacity pudding bowl with plastic wrap, allowing 10cm overhang.
Cut 3 of the cakes into long thin triangles and use to snugly line the base and sides of the bowl. Fill any gaps with extra sponge, if required.
Brush with combined jam and bourbon
Filling
Ingredients
1 cup chopped mixed glace fruit (eg. apricots, cherries, peaches, pineapple)
1/2 cup sultanas
2 tablespoons bourbon
375g PHILADELPHIA Original Spreadable Cream Cheese
1/3 cup caster sugar
3/4 cup thickened cream
100g CADBURY Dark Baking Chocolate, chopped
50g amaretti biscuits, chopped
Method
COMBINE the fruit and bourbon then microwave on HIGH for 2 minutes until fruit is plump. Allow to cool
BEAT the PHILLY and sugar with an electric mixer until smooth. Fold through the cream, chocolate, amaretti and fruit mixture. Chill for 30 minutes
SPOON the PHILLY mixture into the bowl, smooth the surface then top with reserved sponge and trim excess. Cover with plastic wrap and top with a small plate.
Weigh down with a heavy can and refrigerate overnight
Topping
Ingredients
125g PHILADELPHIA Original Spreadable Cream Cheese
100g CADBURY White Chocolate Melts
1 1/2 cups hazelnuts, roasted and coarsely ground
Method
COMBINE extra PHILLY and chocolate in a bowl over simmering water. Stir until the chocolate has melted.
Invert Zuccotto onto a serving platter and remove the wrap. Spread PHILLY mixture over the top and sides. Press hazelnuts liberally over entire Zuccotto.
