Zuccotto

Before You Start

Leave no gaps in the sponge lining.

Dip the sponge only briefly so it does not collapse.

Chill for at least 6 hours before turning out.

Cooking Zuccotto

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1. Line a 1.5 litre bowl with cling film. Mix the liqueur and water and dip the sponge slices in it briefly.

   Mark done

2. Press the wedges of sponge over the base and sides without gaps. Keep some back.

   Mark done

3. Whip the cream with the 80 g icing sugar to soft peaks. Fold half with the chocolate and almonds, and the rest with 10 g of the cocoa.

   Mark done

4. Fill the bowl with the plain cream, then spoon the chocolate cream into the centre.

   Mark done

5. Cover with the remaining sponge and the film overhang. Chill for 6 hours.

   Mark done

6. Turn out onto a plate, peel off the film and dust with the remaining cocoa and icing sugar.

   Mark done

After You've Cooked It

Keeps for 3 days in the fridge.

Serving Zuccotto

• Espresso
• Sweet wine
• Fresh berries

Still Wondering?

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. The calories include 2 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.