Zuccotto Crunch



Author Notes: Recipe credit: Chef Christian Pritchard for Loacker Canada

This chilly Italian dessert gets a crunchy twist with Loacker! Cocoa & Milk wafers grace each layer of gelato, providing a crisp decadence to this summer palate pleaser.
Chef Christian Pritchard

Serves: 4
Prep time: 25 min

Ingredients

  • 1 pound store-bought chocolate loaf or pound cake, thinly sliced
  • 1 pound Devon custard
  • 8 Baci chocolates
  • 1 1/2 cups Bacio Gelato
  • 6-8 Loacker® Cocoa & Milk wafers Icing sugar, to top

Directions

  1. Line two medium soup bowls with plastic wrap, wrapping up and over the edge of the bowl. Line inside of bowl with slices of chocolate loaf.
  2. Spoon custard into bottom of bowl. Cut 4 chocolates in half and place on top of custard until roughly covered. Layer gelato on top of chocolate until covered. Place Loacker® Cocoa & Milk biscuits on top of ice cream. Layer remaining custard on top of biscuits. Put remaining pieces of chocolate loaf on top.
  3. Cover bowl and gently press down. Put in freezer for at least three hours. Once frozen, pull zuccotto out of bowl and place on a plate.
  4. Top with honey, crushed chocolate and powdered sugar. Serve immediately

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