Zuccotto(1)

* Exported from MasterCook *

Zuccotto (1)

Recipe By : Viviane Buzzi <viv@physics.unimelb.edu.au>
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces coffee liqueur
20 savoiardi -- <sponge fingers>
1/2 pint double cream
1 1/2 ounces powdered sugar
2 ounces chocolate chips
2 ounces each hazelnuts and almonds, shelled & -- chopped
toasted
3 ounces chocolate pieces
2 tablespoons cocoa powder
2 tablespoons powdered sugar

Line a 1.2litre/2pint round-bottomed bowl or pudding basin
with damp muslin or cheesecloth, leaving it hanging over the
rim.

Put all but 3 Tbsp of the liqueur in a shallow dish, dip in
the sponge fingers one at a time and use to line the bowl
or basin, placing them sugared side outwards. Fill the bottom
and any gaps with liqueur-soaked trimmings so that the lining
is completely solid. Chill for 30 minutes. Reserve the
remaining sponge fingers and liqueur.

Whip the cream with the icing sugar until very thick and
standing in stiff peaks. Transfer three-quarters to a
separate bowl. Stir the nuts and chocolate chips into the
remaining one-quarter, then spread this over the sponge
fingers to make an inner lining. Return to the refrigerator.
Put the chocolate pieces and remaining 3 Tbsp liqueur in a
heatproof bowl. Stand the bowl over a pan of gently simmering
water and heat gently, stirring occasionally, until the chocolate
has melted and is smooth. Remove from the heat and leave to
cool slightly, then stir into the remaining whipped cream.
Use to fill the centre of the bowl or basin and smooth over
the surface. Cover with the remaining sponge fingers dipped
in the rest of the liqueur. Press the sponge fingers down
firmly, then cover with the muslin. Place a plate with heavy
weights on top and chill overnight.

To serve, remove the weights and unfold the muslin, then run a
palette knife carefully between the muslin and the bowl/basin.
Invert a serving plate over the mould and turn the Zuccotto
out onto it. Carefully remove the muslin. Decorate with
alternate sections of sifted cocoa powder and icing sugar.
Fold a circle of greaseproof paper into 8 sections, then cut
out each alternate one. Place over the Zuccotto and sift over
the cocoa powder, then move the paper around so that the cocoa
powder is covered and sprinkle with the icing sugar. If you
are in a rush the Zuccotto can, of course, be simply dusted
with either icing sugar or cocoa instead of both but the
decoration is worth the effort for a special occasion.

Source: "Patisserie of Italy" by Jeni Wright



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