Choc Hazelnut Zuccotto

Choc Hazelnut Zuccotto
45 Mins
Prep time
10 Mins
Cooking time
Serves 8

What you need


  • 1 cup chopped mixed glacé fruit (eg. apricots, cherries, peaches, pineapple)
  • ½ cup sultanas
  • 2 tablespoons bourbon
  • 375g PHILADELPHIA Original Spreadable Cream Cheese
  • 1/3 cup caster sugar
  • ¾ cup thickened cream
  • 100g CADBURY Dark Baking Chocolate, chopped
  • 50g amaretti biscuits, chopped


  • 450g (2) unfilled rectangular sponge cake, halved horizontally to make 4 cakes
  • 2 tablespoons apricot jam, microwaved on HIGH for 30 seconds
  • 2 tablespoons bourbon, extra


  • 125g PHILADELPHIA Original Spreadable Cream Cheese, extra
  • 100g CADBURY White Chocolate Melts
  • 1½ cups hazelnuts, roasted and coarsely ground

How to make it

  1. COMBINE the fruit and bourbon then microwave on HIGH for 2 minutes until fruit is plump. Allow to cool.
  2. BEAT the PHILLY and sugar with an electric mixer until smooth. Fold through the cream, chocolate, amaretti and fruit mixture. Chill for 30 minutes.
  3. LINE a 1.5 litre capacity pudding bowl with plastic wrap, allowing 10cm overhang. Cut 3 of the cakes into long thin triangles and use to snugly line the base and sides of the bowl. Fill any gaps with extra sponge, if required. Brush with combined jam and bourbon.
  4. SPOON the PHILLY mixture into the bowl, smooth the surface then top with reserved sponge and trim excess. Cover with plastic wrap and top with a small plate. Weigh down with a heavy can and refrigerate overnight.
  5. COMBINE extra PHILLY and chocolate in a bowl over simmering water. Stir until the chocolate has melted. Invert Zuccotto onto a serving platter and remove the wrap. Spread PHILLY mixture over the top and sides. Press hazelnuts liberally over entire Zuccotto. Chill for 30 minutes before serving. Refrigerate overnight.