Coffee Hazelnut Zuccotto

• 350g unfilled double sponge cake
• 1/4 cup Tia Maria, Creme de Cacao or other coffee flavoured liqueur
• 1 tablespoon gelatine
• 1 tablespoon instant coffee
• 1/4 cup boiling water
• 500g block PHILADELPHIA Light Cream Cheese, softened
• 1/2 cup caster sugar
• 300ml cream
• 100g TOBLERONE* Dark Chocolate, finely chopped
• 100g hazelnuts, toasted and roughly chopped
• chocolate sauce, to serve

1. Cut the sponge cake into 5mm strips and use the slices to line the base and side of a 2 litre capacity glass or ceramic bowl, overlapping the slices in one direction until surface is completely covered.
2. Reserve the remaining sponge.
3. Sprinkle the sponge lining with half of the coffee liqueur and set aside.
4. Dissolve gelatine and coffee in the boiling water.
5. Beat the Philly* and sugar with an electric mixer until smooth.
6. Beat in gelatine mixture and remaining liqueur.
7. Add the cream and continue beating until thick and creamy.
8. Fold through Toblerone* and hazelnuts.
9. Spoon the mixture into sponge-lined bowl.
10. Top with reserved sponge pieces to cover filling completely.
11. Cover tightly with plastic wrap and refrigerate for about 2 hours or until set.
12. Invert onto a serving plate and serve sliced into wedges with chocolate sauce.

cake, tia maria, gelatine, coffee, boiling water, caster sugar, cream, toblerone, hazelnuts, chocolate sauce

Taken from www.kraftrecipes.com/recipes/coffee-hazelnut-zuccotto-103714.aspx (may not work)