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Maggie Beer

Bitter Orange, Raisin and Chocolate Zucotto

Step 1: Take a 1.5L bowl and line it with cling film.

Step 2: Place the raisins into a glass bowl and pour over the Verjuice. Place this into the microwave on a defrost setting for 3 minutes. Remove from the microwave and allow to stand for 5 minutes or until soft.

Step 3: Drain raisins and reserve the liquid.

Step 4: In a large mixing bowl combine ricotta, chopped oranges, raisins, chocolate, sugar and glace ginger and mix well.

Step 5: In a smaller bowl combine reserved raisin liquid and orange glaze. Brush the sponge finger biscuits with the combined glaze liquid.

Step 6: Place some of the biscuits on the base of the lined bowl and then place a layer around the sides. Fill with the ricotta mixture and then top with more biscuits.

Step 7: Cover with cling film and a baking tray to sit over the top. Cover the baking tray with a weight and press in the refrigerator overnight.

Step 8: Once chilled invert the bowl onto a serving plate and slice.

Step 9: Note: In South Australia, Maggie’s favourite ricotta is from La Vera or La Casa Del Formagio.


  1. 45ml 3 tbspn Verjuice
  2. 750g ricotta
  3. 100g bittersweet chocolate 70% finely chopped
  4. 4 tbspn caster sugar
  5. 1 tspn glace ginger
  6. 85ml 1/3 cup Seville Oranges in Spiced Verjuice Syrup from Bitter Oranges in Spiced Verjuice Syrup

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