Zuccotto

6 Eggs
500 g Butter, soft
250 ml Fresh cream, whipped
250 ml Pastry cream
300 g Macaroon biscuit powder
150 g Sugar
20 g Instant coffee
100 ml Rum
150 g Candied fruit
100 g Cocoa
400 g Sponge cake
250 ml White wine

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.

Printer friendly version: Zuccotto

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