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
Prep time: 25 min
pound store-bought chocolate loaf or pound cake, thinly sliced
pound Devon custard
cups Bacio Gelato
Loacker® Cocoa & Milk wafers Icing sugar, to top
- 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.
- 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.
- 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.
- Top with honey, crushed chocolate and powdered sugar. Serve immediately