Zuccotto 02

17851 ZUCCOTTO INGREDIENTS for 10 PERSONS 500 g of sponge cake, 600 g whipped cream, 100 g powdered sugar, 80 g dark chocolate, 50 g candied fruits into small pieces, 1 tablespoon cocoa.

For the syrup: 150 g of sweet liqueur, 200 g water, 200 g of sugar.

Prepare the syrup: combine the ingredients, simmer for about 4 minutes and put into a bowl to cool.

Prepare the filling: chop the chocolate and put aside.

Prepare the chantilly cream with cream and sugar, divide it into two bowls.

in a add the candied fruit and pieces of chocolate and other cocoa, stirring gently.

Line the inside of a hemispherical mold (diam.

22 cm) with plastic wrap.

Private the sponge of the crust, cut into rectangular slices 1 cm high.

Dividetene some into triangles and place them into the mould so that the tips of the triangles all converge toward the Center.

Soak the sponge cake with the syrup, using a brush.

Pour into the mold the cream with candied fruit and chocolate, leveled, make a layer of slices of sponge cake soaked in syrup, pour the other cocoa cream and finish with a layer of sliced sponge cake soaked.

Keep in the refrigerator for at least one night.

Just before bringing it to the table, turn the mold onto a serving platter, remove the foil, sprinkle with powdered sugar, cocoa and serve.