Here’s a tangy, fruity take on the Italian classic, designed to keep the cook stress-free. 

Words & recipe: Lucy Corry  Styling & photos: Carolyn Robertson

To make this without alcohol, substitute two tablespoons of freshly squeezed lemon juice for the limoncello.

Serves: 6-8

Recipe: Lemon & Raspberry Zuccotto

INGREDIENTS

450-500g sponge cake (store bought or homemade)
1 cup lemon curd (store-bought or homemade)
2 tablespoons limoncello or other citrus-infused liqueur
600ml cream
¼ cup icing sugar
1 teaspoon vanilla extract
100g white chocolate, finely chopped
100g slivered almonds, toasted and roughly chopped
2 cups raspberries (fresh or frozen)
2 teaspoons freeze-dried raspberry powder

METHOD

Line a 6-8-cup capacity bowl with a slightly dampened clean cloth, leaving some overhang (alternatively, line the bowl with plastic wrap). Cut the sponge into 1cm strips and set aside.

Put half the lemon curd in a small bowl and whisk in the limoncello.

Line the bowl with the sponge strips (imagine they are floorboards or tiles; the sponge strips should be snuggled up tightly together but not overlapping). Brush liberally with the combined curd and limoncello, leaving some sponge strips and curd mixture aside to cover the top.

Whip the cream, icing sugar and vanilla to firm peaks. Gently fold in the white chocolate, almonds and raspberries. Scoop this mixture into the sponge-lined bowl and smooth the top. Brush the remaining sponge slices with the lemon curd mixture and place them, curd-side down, on top (this will form the base of the dessert when it’s turned out, so pack them in nice and close). Fold over the overhanging cloth or wrap and cover the bowl with a plate. Chill for 12-24 hours before serving.

To serve, remove the bowl from the fridge. Carefully invert it over a serving plate, then lift off the bowl and peel away the cloth or plastic wrap. Finish with a dusting of freeze-dried raspberry powder.

Cook’s note: If using a cloth to line the bowl, take care that it is not coloured — dye can leach from the fabric and into the sponge layer resulting in a spooky-looking, rather than pretty, dessert.

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