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Hot cross bun zuccotto

Give this classic semi-frozen Italian desert the flavour of Easter! - by Fast Ed
  • 15 Mar 2022
Prep: 30 Minutes - Serves 6-8
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Your favourite Easter buns are a delicious way to reimagine this no-cook Italian dessert for easy entertaining.

Want more delicious hot cross bun recipes?

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.

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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.

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