• Mix Satin Crème Cake Lemon Mix, eggs, oil, water, Classic Orange, mixed peel & glace cherries for 2 mins on a slow speed, scrape down, mix for 3 mins on medium.
  • Deposit the batter into a lined half tray.
  • Bake at 160°C for 20 - 30 mins.
  • Pour the boiling water over the Belcolade White Enrobing & mix until fully melted.
  • Add the Bavarois Neutre & mix smooth.
  • Add the Chantypak, whip to soft peaks.
  • Fold through the Deli Citron & Topfil Cherry.
  • Line a greased pudding bowl with strips of tutti frutti cake then fill with mousse.
  • Seal with a disc of tutti frutti cake, wrap with cling film then freeze.
  • Remove the frozen zuccotto from its mould and enrobe with Belcolade Ganache.
  • Finish with candied fruits, nuts & sweetsnow.