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Prep time
25 minutes
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Serves
5
Author Notes
This chilly Italian dessert gets a crunchy twist with Loacker®! —AT_25
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Ingredients
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450 grams
Store-bought chocolate loaf or pound cake, thinly sliced
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450 grams
Devon Custard
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112 grams
Baci Chocolate
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355 milliliters
Bacio Gelato
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6-8
Loacker® Cocoa & Milk wafers
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2 tablespoons
Icing sugar, to top
Directions
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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.
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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.
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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.
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Top with honey, crushed chocolate and powdered sugar. Serve immediately
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