Zuccotto Al Marsala
Chocolate and Hazelnut Ice Cream in a Marsala Sponge Shell

About This Recipe

Are you looking for a delicious chocolate recipe with a difference? If you are, you’ve found it! Here’s my chocolate and hazelnut ice cream in a marsala sponge shell for you to enjoy.

For those of you who have never made an ice cream cake, you will probably think that it would be impossible to tackle at home. That is just not the case – you will be surprised at just how easy it is! This is a traditional northern Italian cake that will satisfy you in every way. You can substitute the Marsala wine with Port or a dessert wine if you prefer, and do buy good quality chocolate as it will make all the difference to the taste.

TwitterFacebook

8

Serves

11

Ingredients

Chocolate

Main Ingredient

Ingredients

For The Sponge

  • 4 Eggs, Medium
  • 150g Caster Sugar
  • 1 Teaspoon Vanilla Extract
  • 150g Plain Flour, Plus Extra For Dusting
  • For Greasing Butter

For The Filling

  • 450ml Double Cream
  • 60g Icing Sugar
  • 130g Chocolate, Good Quality 70% Cocoa Solids, Roughly Chopped
  • 130g Hazelnuts, Roughly Chopped
  • 150ml Marsala Wine
  • 100ml Water, Cold

Weight Converter

Found in This Book

Feast your eyes on the finest chocolate and hazelnut ice cream in a marsala sponge shell! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Grease a 22cm diameter spring-form tin and dust it with flour, tapping out any excess.

Preheat the oven to 180°/gas mark 4.

To prepare the sponge, place the eggs and sugar in a large bowl and whisk with an electric whisk for 15 minutes until pale and very fluffy. Pour in the vanilla extract.

Sift the flour onto the egg mixture and quickly fold in with a large metal spoon. Once all the flour has been absorbed, pour the mixture into the tin and bake in the middle of the oven for 40 minutes. Remove from the oven and place on a wire rack to cool down.

To make the filling, pour the cream in a large bowl and add in the icing sugar. Whip until fluffy. Add in the chocolate, hazelnuts and 1 tablespoon of Marsala wine. Let it rest into the fridge for 15 minutes.

Pour the remaining Marsala wine in a bowl and pour over 100ml of cold water. Mix all together and set aside.

Line a 1.5litre round bowl with a large sheet of cling film.

Cut the sponge into 1cm slices and use them to line the bowl. Brush the Marsala mixture over the sponge.

Pour the cream mixture into the centre of the bowl and gently knock the bowl on the counter top to make sure that there are no air bubbles.

Cover the cream mixture with a lid of sponge slices soaked in Marsala wine. Cover with cling film.

Freeze the Zuccotto for 4 hours.

Before serving, place the Zuccotto into the fridge for at least 1 hour.

Once you’re done, simply sit back and enjoy your chocolate and hazelnut ice cream in a marsala sponge shell and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Coffee and Ricotta Tart

View Recipe

Next Recipe

Chocolate and Rum Bread & Butter Pudding

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Torta di Pane al CioccolatoChocolate and Rum Bread & Butter Pudding

To tell you the truth I am such a big fan of bread and butter pudding that I had to create my own version of this great dish. The rum with the chocolate is absolutely divine and with a pinch of cinnamon, it's a marriage made in heaven. My only tip for this recipe is to make sure that it rests into the fridge for at least six hours before cooking – this will give you a fantastic soufflé effect when...

6

Serves

9

Ingredients

Chocolate

Main Ingredient
View Recipe

Pesche al forno ripiene di amaretti, noci e uva passaBaked Peaches Stuffed With Amaretti Biscuits, Walnuts & Raisins

The area around Mount Etna yields peaches that taste as though they must have come from the Garden of Eden. Their flavour intensifies with cooking, and in this dish the amaretti biscuits and walnuts give a crumbly, crunchy texture, the raisins add sweetness and the buttery juices flavoured with amaretto, wine and cinnamon are simply irresistible. Serve hot with vanilla ice cream.

4

Serves

11

Ingredients

Peaches

Main Ingredient
View Recipe

Insalata calda di manza con carciofi, peperoncino e nociWarm Beef Salad With Artichokes, Chilli & Walnuts

Sardinia is famous for its beef, particularly that of the bue rosso (red cow), which grazes the pastures of the volcanic Montiferru area in central-western Sardinia and is considered by many to provide the finest beef in Italy. For this recipe I have taken the theme of a traditional Sardinian beef salad and have added artichokes and walnuts - which really complement the juicy sides of warm...

4

Serves

8

Ingredients

Beef

Main Ingredient
View Recipe

Sardine alla griglia con salsa di capperi e prezzemoloChargrilled Sardines With Caper & Parsley Vinaigrette

It is widely believed that sardines were named after Sardinia, where they were among the first fish to be packed in oil. Today they are still relatively abundant in the island’s coastal waters and form a major part of the islanders’ diet. Pilchards are the same species but just older and larger; they can be used for this recipe too, although I prefer the flavour of young sardines. As well as...

4

Serves

8

Ingredients
View Recipe

Classica MargheritaClassic Margherita

Most babies are weaned off their mother’s milk with puréed food, I’m sure my mother weaned us off on pizza as I just don’t ever remember life without it. This classic tomato and mozzarella pizza originally was created for the Queen of Naples, Margherita. Never use buffalo mozzarella as it is too milky and will make your pizza base very soggy. Fresh basil is a must: don’t you ever attempt to...

2

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

PastieraRaspberry & Orange Baked Cheesecake

This is quite an old-fashioned recipe from my home patch, and I must admit, I wasn’t a huge fan of it when growing up (probably because of all the fruit and lack of chocolate), but now I really appreciate all the flavours and how well they work together. My grandfather, Giovanni, used to make this at Easter and now I carry on the tradition.

8

Serves

11

Ingredients
View Recipe