Prep 3 hrs
Cook 2 hrs
A wonderful Italian dessert that takes some time and effort but the result is well worth it.
- 2 1⁄2 cups double cream, stiffly beaten
- 1⁄4 cup confectioners' sugar
- 2 tablespoons confectioners' sugar, for dusting
- 1⁄2 cup hazelnuts, toasted
- 2 cups fresh cherries, halved and stoned
- 4 ounces semisweet dark chocolate squares, chopped or grated
- 1⁄4 cup brandy
- 1⁄4 cup orange-flavored liqueur
- 2 (8 inch) chocolate sponge cake, halved horizontally
- 2 tablespoons cocoa powder, for dusting
- Combine the cream and 1/4 cup of icing sugar in a bowl.
- Fold in the hazelnuts, cherries and chocolate then chill the mixture in the refrigerator.
- Mix together the brandy and orange-favoured liqueur.
- Line a 1 1/2 pint (1 1/2 quart) rounded (pudding) basin with three quarters of the sponge, cut it into pieces so that it fits the shape of the basin.
- Sprinkle the brandy mixture over the sponge lining.
- Spoon the cream mixture into the sponge cake, then use the remaining sponge to cover the top.
- Chill the mixture in the refrigerator for 2 hours.
- Remove from the refrigerator.
- Run a knife around the edge of the pudding to loosen it.
- Invert a serving plate over the basin and holding the two together, reverse them.
- The zuccotto should slide out easily.
- Sprinkle half of the remaining icing sugar over one-quarter of the pudding and half the cocoa powder over a second quarter.
- Repeat these over the other half of the pudding so that the zuccotto has four alternating segments of colour.