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
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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.
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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.
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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.
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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.
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