Zuccotto

Refrigeration time: 6 hours.


Ingredients:

400 grams sponge cake
500 ml whipping cream
Icing sugar
Maraschino liqueur
100 grams dark chocolate
50 grams chocolate chips
50 grams candied lime and orange peels.

Directions:

Cut 3/4 of the sponge cake into rectangles and use to line a pudding
bowl. Brush the pieces of sponge with the liqueur. Whip the cream and
sweeten with the icing sugar.

Melt the chocolate over a *bain-marie; when it has cooled, add half the
whipped cream, mix together and then pour into the pudding bowl; smooth
the surface.

Stir the chocolate and mixed candied peels into the remaining whipped
cream and pour into the pudding bowl. Now cover the open top of the
bowl with the remaining pieces of sponge cake and seal with a sheet of
greaseproof paper. Leave in the fridge for six hours.

To remove the zuccotto from the bowl before serving, dip it into hot
water for a few minutes, then cover with a flat serving dish and turn
upside down.

The best wine to accompany this sweet is a good Vin Santo.

*Bain-marie or Mary's bath is a method utilized to slowly warm or
convey uniform temperature to a liquid or solid substance, by
submerging the container into a larger one with boiling or near boiling
water.

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