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A specialty from Florence.
How to make the zuccotto:
Cut the sponge cake into strips and use it to line a spherical mold. Finely
mince the chocolate and melt half of it in a double boiler over a medium
heat. Pour the whipped cream in a bowl. Add 3 oz. confectioner's sugar,
vanilla, curaçao and minced nuts. Lightly moisten the sponge cake
with liqueur in the mold and spoon in half of the whipped cream.
Mix the remaining whipped cream with the chocolate. Scoop this into the
mold, filling it to the top. Seal with more sponge cake strips and
moisten with the liqueur. Put the zuccotto in the freezer for
about 4 hours. Make a funnel of wax paper and fill it with melted
chocolate.
Make small disks of chocolate on another piece of wax paper and let harden.
Remove the zuccotto from the freezer one hour before serving.
Unmold the zuccotto onto a serving dish, sprinkle with powdered
sugar and garnish with chocolate disks and cocoa powder if desired.
Slice the zuccotto and serve.
Recipe courtesy of The Italian Trade Commission.
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