Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Travel
  • Renovating
  • Decorating
  • Property
  • Health
  • TV
  • Podcasts
Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Travel
  • Renovating
  • Decorating
  • Property
  • Health
  • TV
  • Podcasts
Subscribe
YOU’LL NEED A WEDGE TO HANG THAT DOOR
Watch 6:32

YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

{headline}

Skewered charred calamari

Skewered charred calamari

Arnott's has released its recipe for Scotch Finger biscuits

Arnott's has released its recipe for Scotch Finger

Smoked duck, walnut and grilled pear salad

Smoked duck, walnut and grilled pear salad

How to make 3-ingredient flat bread

How to make 3-ingredient flat bread

{headline}

{headline}

 Easter Celebration Chocolate Tart

Easter Celebration Chocolate Tart

Amazing Avocado Salad with Macadamia and Avocado Pesto

Amazing Avocado Salad with Macadamia and Avocado Pesto

How to make a red wine spritz mocktail

How to make a red wine spritz mocktail

{headline}

{headline}

Before & after: An incredible patio transformation

Before & after: An incredible patio transformation

6 of the most dangerous areas in Sydney

6 of the most dangerous areas in Sydney

The best basic scones

The best basic scones

How to keep kids busy in the garden

How to keep kids busy in the garden

Pina colada trifle

Pina colada trifle

The top 10 most popular dog breeds of 2020 have been announced

The top 10 most popular dog breeds of 2020 have been announced

Saltimbocca steak sandwiches

Saltimbocca steak sandwiches

  1. Home
  2. TV

Hot cross bun zuccotto

Give this classic semi-frozen Italian desert the flavour of Easter! - by Fast Ed
  • 27 Mar 2020
Prep: 30 Minutes - Serves 6-8
Proudly supported by

Your favourite Easter buns are a delicious way to reimagine this no-cook Italian dessert for easy entertaining.

Ingredients

6 mocha or other hot cross buns

695g can peaches in juice

1kg fresh ricotta

150g icing sugar, sifted

2 tsp vanilla paste

1 cup fresh breadcrumbs

150g glacé cherries, chopped

100g hazelnuts, toasted and chopped

Seasonal fruit salad, to serve

Method

  1. Use a sharp knife to slice each hot cross bun horizontally into 3 even slices. Flatten with a rolling pin. Line a 2-litre pudding bowl with plastic wrap, then a layer of hot cross bun slices to cover – fill any gaps by tearing a slice into small pieces. Reserve remaining slices.

  2. Drain peaches, reserving juice, then puree fruit in a blender. Combine ricotta, icing sugar and vanilla in the bowl of an electric mixer, and beat with the paddle attachment until smooth. Divide evenly into two.

  3. Mix breadcrumbs and peach puree into one half of ricotta mixture, and cherries and hazelnuts into the other. Spoon the peach mixture into the pudding bowl, spreading up the sides to form a 3cm thick layer over the hot cross buns. Spoon the cherry and hazelnut mixture into the middle.

  4. Arrange remaining hot cross bun slices over filling to enclose. Cover with plastic wrap and chill for 3 hours or overnight. Invert, remove plastic wrap, brush with reserved peach juice, slice and serve with fruit salad.

COOK’S TIP

Let the zuccotto sit at room temperature for 5 minutes before removing the mould and serving, to allow it to soften slightly.

Hot cross bun zuccotto
Photography Rob Palmer

For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

  • Food
  • TV
  • TV Recipes
  • Desserts Recipes
Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

Get your mag delivered!-Save 29% off the cover price!

Subscribe for $4.95 per issue

Subscribe Now
Get your mag delivered!

Get your mag delivered!-Save 29% off the cover price!

Subscribe for $4.95 per issue

Subscribe Now
Get your mag delivered!

Recommended to you

YOU’LL NEED A WEDGE TO HANG THAT DOOR
Watch 6:32

YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

{headline}

Skewered charred calamari

Skewered charred calamari

Arnott's has released its recipe for Scotch Finger biscuits

Arnott's has released its recipe for Scotch Finger

Smoked duck, walnut and grilled pear salad

Smoked duck, walnut and grilled pear salad

How to make 3-ingredient flat bread

How to make 3-ingredient flat bread

{headline}

{headline}

 Easter Celebration Chocolate Tart

Easter Celebration Chocolate Tart

Amazing Avocado Salad with Macadamia and Avocado Pesto

Amazing Avocado Salad with Macadamia and Avocado Pesto

How to make a red wine spritz mocktail

How to make a red wine spritz mocktail

{headline}

{headline}

Before & after: An incredible patio transformation

Before & after: An incredible patio transformation

6 of the most dangerous areas in Sydney

6 of the most dangerous areas in Sydney

The best basic scones

The best basic scones

How to keep kids busy in the garden

How to keep kids busy in the garden

Pina colada trifle

Pina colada trifle

The top 10 most popular dog breeds of 2020 have been announced

The top 10 most popular dog breeds of 2020 have been announced

Saltimbocca steak sandwiches

Saltimbocca steak sandwiches

Bhg
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy
Bhg Magazine Subscribe
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy

Brands

  • All Recipes
  • BHG Shop
  • Girlfriend
  • Home Beautiful
  • New Idea
  • New Idea Food
  • Practical Parenting

Our Network

  • marie claire
  • Instyle
  • Beauty Crew
  • Who
  • Women's Weekly Food
  • Bounty Parents
  • That’s Life
  • Perth Now
  • The West Australian
  • 7Plus
  • Airtasker
  • 7NEWS
  • SocietyOne
  • Health Engine
  • Starts at 60
© 2021 Are Media PTY LTD
Get more from Better Homes and Gardens

Magazine Subscription Offer

Get your mag delivered!-Save 29% off the cover price!

Shop This Offer
Get your mag delivered!