Style

Recipe: Lemon & Raspberry Zuccotto

1 day ago   |   By NZ Life & Leisure

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 1 cup lemon curd 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 2 teaspoons...
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