Light and luscious and studded with dried fruits, nuts and chocolate, I love this festive Italian Bombe dessert. I know you and your family and friends will too.


  • 25 min
  • Serves 10
  • Medium


500g trifle sponge (available in supermarkets)

1/3 cup brandy

1/3 cup strong coffee

1 cup dark chocolate drops (we love Donovans Chocolate)

2 cups (500mls) cream

2 tsp vanilla extract

1 ½ cups Superboost

Cocoa powder to dust (we love Donovans Chocolate)



Line a 2-litre capacity bowl with plastic wrap. Slice sponge into 5mm thick sheets, then cut sheets into long triangles


Arrange triangles in the bowl with the pointed ends at the bottom and the edges overlapping until the bowl is lined. There should be enough sponge left to cover the Zuccoto’s top


Drizzle sponge lining with combined brandy and coffee, reserving a little for the topping


Melt chocolate in a heatproof bowl set over a saucepan of simmering water or microwave in short bursts. Stir until smooth then set aside to cool


Whip cream then stir in vanilla and 1 Cup of Super boost. Spread 2/3rds of this mixture over sponge lining, leaving a hollow in the centre


Fold the cooled melted chocolate into the remaining cream mixture and use this mixture to fill the central cavity. Cover filling with remaining sponge to seal. Drizzle with remaining brandy and coffee


Cover surface with plastic wrap, then place a plate on top with a weight. Refrigerate overnight. Turn out, remove plastic wrap, dust with cocoa powder and decorate with remaining Super boost. Serve cut in wedges.

Created by Julie Le Clerc