• Recipe: Lemon & Raspberry Zuccotto

    6 days 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...
    Read more ...