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zuccotto with mocha and nuts

Zuccotto with Mocha and Nuts Recipe

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  • 745Mins
  • Medium
  • Rating: 2
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  • Preparation time: 00:25
  • Cooking time:
  • Freezing time: 12:00
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  • 750 g of vanilla spong cake
  • 2 tablespoons of Caster sugar
  • 3 tablespoons of NESCAFÉ Gold Coffee
  • 1 cup of liquid cream
  • 0.25 cup of Icing sugar
  • 1 tin of NESTLÉ Cream
  • 1.5 teaspoons of Vanilla essence
  • 100 g of Dark chocolate
  • 0.25 cup of Almonds
  • 0.5 cup of Hazelnuts
  1. Line 8 individual serving bowls with plastic wrap.

  2. Combine caster sugar with the prepared NESCAFÉ Gold Coffee mixture.

  3. Cut the sponge length wise into 1 cm thick slices, and then brush a sponge slice with the prepared coffee. Place it in the bowl. Repeat, using sufficient sponge slices to completely line the bowl.

  4. Trim the edges level with the top of the bowl. Reserve the remaining sponge slices and coffee mixture.

  5. Whip the liquid cream, icing sugar, NESTLÉ Cream and vanilla essence in a large bowl until it just forms stiff peaks when the beater is removed.

  6. Fold in the grated chocolate and chopped nuts gently but thoroughly.

  7. Turn the cream mixture into the sponge-lined bowl.

  8. Brush the coffee mixture over the remaining sponge slices. Cover the top completely with the sponge slices.

  9. Cover the bowl and chill for 12 hours or overnight. Alternatively, place in the freezer for 1-2 hours.

  10. Un-mould the dessert onto a serving plate and serve.

Per Portion of 300g
Energy (kcal) 567
Protein (g) 9.6
Carbohydrates(g) of which Sugar 83
Fat (g) of which saturates (g) 25
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