HAZELNUT ZUCCOTTO

Adapted from a traditional Sicilian recipe this was Messina’s first gelato cake. Filled with Hazelnut and Gianduia gelato this cake is encased in a Marsala soaked sponge and finished with a rich Gianduia and Frangelico Ganache.

This cake is available in two sizes – 6 to 8 portions or 10 to 12 portions.

• Gianduia is a traditional combination of Chocolate and Hazelnut.
• Marsala is a Sicilian port wine, traditionally used in desserts.
• All ingredients containing alcohol have been cooked off to enhance flavour and eliminate any alcohol content.