Bitter orange and cherry zucotto 0



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This delicious zucotto makes for a great finish to any Christmas lunch. Don’t be put off with the number of steps it takes to make this dish. The recipe is a cinch and can be made by even the most novice of bakers.


Bitter orange and cherry zucotto

Prep time: 10 mins

Cook time: 20 mins


  • 750g best quality fresh ricotta
  • 130g Bitter Oranges in Spiced Verjuice Syrup chopped
  • 70g dried cherries or cranberries
  • 3 tbsp Verjuice to steep the cherries in
  • 4 tbsp caster sugar
  • 1 tspn minced glace ginger
  • 200g sponge finger
  • 1/3 cup glaze from bitter oranges


  1. Take a 1.5 litre bowl or dish and line it with cling film.
  2. Place the cherries into a glass bowl and pour over the Verjuice. Place this into the microwave on a defrost setting for 3 minutes.
  3. Remove from the microwave and allow to stand for 5 minutes or until soft. Drain cherries and reserve the liquid.
  4. In a large mixing bowl combine ricotta, chopped oranges, cherries, sugar and glace ginger. Mix well.
  5. In a smaller bowl combine reserved cherry liquid and Orange Glaze.
  6. Brush the sponge finger biscuits with the combined glaze liquid.
  7. Place some of the biscuits on the base of the lined bowl and then place a layer around the sides.
  8. Fill with the ricotta mixture and then top with more biscuits.
  9. 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.
  10. Once chilled invert the bowl onto a serving plate and slice


You can find a variety of fantastic recipe ideas at

This recipe and many others can be found in the cookbook, Maggie’s Christmas, which you can buy here.


Maggie Beer

In 1973, Maggie Beer and husband Colin settled in the Barossa Valley, with the intention of breeding game birds and growing grapes. The establishment of their farm led to the now legendary Pheasant Farm Restaurant. The restaurant became highly acclaimed and was, in 1991, awarded the Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the Year award. With the closure of the restaurant in 1993, Maggie was free to pursue new directions, and in 1996 the Export Kitchen in Tanunda was opened. These days, her career spans farming, food production, as well as television presenting and food writing. Maggie's appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia's most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets. Of all the accolades given to Maggie, being chosen as Senior Australian of the Year in 2010, and then South Australian of the Year 2011, have been two enormous highlights of a truly busy life. In addition to these achievements, Maggie was thrilled to be appointed a Member of the Order of Australia (AM) for her service to tourism and hospitality on Australia Day in 2012. Her appearances on television have been numerous, with the most notable being her involvement with Channel 10‘s Masterchef, setting new ratings records for the episodes she featured in. The Lifestyle Channel have also shone the spotlight on Maggie with a Christmas Special devoted to seasonal menus and celebration. On that theme, Maggie also returned to the ABC in 2012 to share her family Christmas in the Barossa. A good food life for all, and all that encompasses, is what drives Maggie. As part of this philosophy, Maggie is proud to be the South Australian Ambassador for the Stephanie Alexander Kitchen Garden Foundation, whose inspirational programme can truly change lives.

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