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Hazelnut Toffee Zuccotto

As a grandmother and great-grandmother, I've always enjoyed cooking and creating recipes. In our home, we love to make Italian food because it's our favorite type of cuisine. Zuccotto, which means "little pumpkin" in Italian, is a traditional Italian dessert.—Patricia Harmon, Baden, Pennsylvania
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    10 servings

Ingredients

  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed
  • 1/3 cup Kahlua (coffee liqueur)
  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup confectioners' sugar
  • 1-1/2 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 2/3 cup heavy whipping cream
  • 3 English toffee candy bars (1.4 ounces each), chopped
  • 1/2 cup chopped hazelnuts, toasted
  • Baking cocoa and additional confectioners' sugar

Directions

  • Line a 1-1/2-qt. bowl with plastic wrap; set aside. Cut pound cake into 1/4-in. slices; set aside six slices for the top. Line bottom and sides of prepared bowl with remaining cake, trimming slices to fit snugly. Brush cake in bowl with some Kahlua.
  • In a small bowl, beat cream cheese, confectioners' sugar, espresso powder and vanilla until blended. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Fold in chopped candy bars and hazelnuts. Spoon over cake.
  • Brush one side of reserved cake slices with remaining Kahlua; place brushed sides down over the filling, trimming slices to fit. Refrigerate, covered, 5 hours or overnight.
  • To serve, unmold onto a serving plate. Remove bowl and plastic wrap; dust cake with cocoa and additional confectioners' sugar. Cut into wedges.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 slice: 409 calories, 26g fat (14g saturated fat), 97mg cholesterol, 222mg sodium, 36g carbohydrate (26g sugars, 1g fiber), 5g protein.

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