- 6 free-range eggs, separated
- 180g/6oz icing sugar
- 85g/3oz flour
- 75g/2½oz cornflour
- a few drops vanilla essence
- knob of butter
- limoncello liqueur, for drizzling
- 1kg/2lb 3Âźoz ricotta
- 250g/9oz caster sugar
- 150g/5oz mixed candied fruit, roughly chopped
- 150g/5oz chocolate chips
- cocoa powder, for dusting
- mixed berry coulis
- Preheat the oven to 180C/350F/Gas 4. To make the sponge, beat the egg yolks with the icing sugar until you obtain a creamy consistency.
- In a separate bowl, whisk the egg whites until stiff. Gently fold the stiff egg whites into the creamy egg yolk mixture, followed by the flours and vanilla essence.
- Butter a rectangular baking tray and line with greaseproof paper.
- Pour in the mixture and bake in the preheated oven for 30 minutes or until lightly golden brown and springy to the touch.
- Remove the sponge from the oven and allow to cool, then remove from baking tray and carefully cut in half lengthways to obtain a thickness of 3mm for each layer of sponge.
- Set aside.
- To make the filling, place the ricotta and sugar in a food processor and whiz until creamy.
- Place in a bowl and stir in the candied fruit and chocolate chips.
- Line a pudding basin with cling film, leaving excess hanging over the edges.
- Then take one half of the sponge and line the pudding basin with it. With the help of a pastry brush, wet the sponge with limoncello.
- Fill with the ricotta mixture and pack well in. Take the other half of the sponge, cut into a round disc and fit over the top.
- Wrap the excess cling film over the top and place a heavy plate on top.
- Put in the freezer overnight. When you are ready to serve the zucotto, remove the heavy plate and unfold the excess cling film. Place a serving plate over the top and gently tip it upside down.
- Remove the cling film and dust with lots of sieved cocoa powder. Cut into slices and serve with a mixed berry coulis.