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Zuccotto (Italian Mould)
(c)2005-10 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Vegetarian, dairy
22cm (10in) gluten free sponge cake - can be stale.
150ml (5fl oz) brandy or amaretto or limoncello
450ml (15fl oz) fromage frais
450ml (15fl oz) whipping cream
150g (6oz) almonds and walnuts
50g (2oz) glace fruit or candied peel
100g (4oz) plain chocolate
150g (6oz) icing (confectioners) sugar
50g (2oz) cocoa
Line a large pudding basin or mould (2l or 4pt) with greaseproof paper or foil. Slice the cake and line the mould, dribble the liqueur over the cake - helps it stick
Chop the nuts and the fruit, set aside.
Whip the cream and fromage frais until holds in peaks. Fold in the nuts, fruit and sugar. Spoon half the mix into the mould.
Melt the chocolate and fold this into the remaining cream mix. Spoon this mix into the mould to form a second layer. Smooth the top and chill in the refrigerator for 3 hour.
Turn out onto a serving dish and dust with the cocoa powder.