ITALIAN ZUCCOTTO 

This is a special dessert from Florence. The shape of the dessert is said to resemble the dome of Florence's famous church, the Duomo.

YOU WILL NEED 

• 20cm ( 8in ) round sponge cake layer

•  2 tablespoons brandy 

• 2 tablespoons Maraschino ( or other ) liqueur 

• 60g ( 2 oz ) whole blanched almonds 

• 60g ( 2 oz ) roasted hazelnuts 

• 90g ( 3 oz ) dark chocolate 

• 300ml carton cream 

• ½ cup icing sugar

ITALIAN ZUCCOTTO RECIPE:

Cut cake into slices 1cm ( in ) thick. Cut each slice on the diagonal, as shown making two triangular sections. 

Combine brandy and Maraschino. Carefully brush one side of each section of cake with this mixture. 

Place sections of cake, unbrushed side against sides of the tin, against the inside of a 5-cup round-based pudding bowl which has been lined with a layer of damp muslin Make sure the narrowest end of cake is on the bottom. Repeat the process until the inside of the bowl is completely lined with cake. Alternate the crust and non-crust sides of the cake to give a striped effect. Fill the gaps with pieces of moistened cake. Trim the edges of the cake so they are level with the top of the basin. Left-over cake will cover the top when filled.

Place almonds on an oven tray, and bake in a moderate oven for 5 minutes or until pale brown. Remove from oven, and cool. Chop almonds and hazelnuts roughly. Chop 30g ( 1oz ) chocolate, put aside; melt the remaining chocolate on top of a double saucepan over hot water. Whip together cream and sifted icing sugar until firm peaks form. Fold nuts into mixture, divide mixture half, fold chopped chocolate through one half and melted chocolate through the other. Spoon the white cream mixture evenly over the entire cake surface, leaving a cavity in the center of the bowl. Spoon the chocolate mixture into the cavity. 

Moisten the remaining cake with left-over liqueur, and arrange it on top to cover the surface completely.. Cover the bowl and refrigerate overnight. Turn out carefully onto a serving plate. If desired, dust top with combined sifted icing sugar and cocoa, about one teaspoon of each .

 Serves 6

Also Read: ITALIAN  CHOCOLATE CREAM PUFFS