Zuccotto (Zuccotto)
- Preparation time: 40 minutes.
- Cooking time: 10 minutes.
- Refrigeration time: 6 hours.
- 400g sponge cake
- 500ml whipping cream
- Icing sugar
- Maraschino liqueur
- 100g dark chocolate
- 50g chocolate drops
- 50g condied lime and orange peel.
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Cut three-quaters 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 drops and mixed candied peel into the remainig 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 wines to accompany this sweet are an Aleatico from Elba or a good Vin Santo.
