Almond biscotti cherry and pistachio zuccotto
Indulge in the flavours of la dolce vita
Serves: 8
Ingredients:
For the filling:
Almond Biscotti 170 g x 2 packets
- 1 & 1/2 cups strong prepared hot coffee
- Fresh cherries, pitted 300g
- ITALIAN PISTACHIO DAIRY ICE CREAM x 2 1 L, slightly softened
For the Chocolate sauce:
- Cream 1 cup
- Dark chocolate drops 200g
How To Make Almond biscotti cherry and pistachio zuccotto
- Line a Approx 20cm mixing bowl with cling wrap
- Dip each biscotti into hot coffee until soft.
- Line them to the base and side of the bowl.
- Mix the cherries and ice cream together and spoon over the biscuits.
- Cover with clingwrap and freeze until hard, preferably overnight.
- To serve unmould and remove the clingwrap.
- Pour over chocolate sauce.
- To make the sauce:
- Heat the cream and add chocolate drops.
- Whisk until melted and smooth.