Zuccotto Crunch

November 30, 2021
1 Ratings
Photo by Loacker
  • Prep time 25 minutes
  • Serves 5
Author Notes

This chilly Italian dessert gets a crunchy twist with Loacker®! —AT_25

What You'll Need
  • 450 grams Store-bought chocolate loaf or pound cake, thinly sliced
  • 450 grams Devon Custard
  • 112 grams Baci Chocolate
  • 355 milliliters Bacio Gelato
  • 6-8 Loacker® Cocoa & Milk wafers
  • 2 tablespoons Icing sugar, to top
  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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