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from australian woman's weekly italian cooking class cookbook. i haven't made this yet but my daughter in law makes this dessert and it is amazing. the description in the cookbook says that the shape of the dessert is said to resemble the dome of florence's famous church, the duomo. i am guessing the preparation time as i am yet to make this - also haven't allowed for overnight refrigeration in prep. time.


# # # # # # # # # # # # # # # #


  1. Cut cake in slices 1 cm thick
  2. Cut each slice on the diagonal
  3. Making two triangular sections - this is so it will fit into 5 cup round based pudding basin
  4. Combine brandy and maraschino
  5. Carefully brush one side of each section of cake with this mixture
  6. Place sections of cake unbrushed side against sides of tin
  7. Against the inside of
  8. Pudding bowl which as been lined with a layer of damp muslin
  9. Make sure the narrowest end of cake is on the bottom
  10. Repeat process until the inside of the bowl is completely lined with cake
  11. Alternate crust and non-crust sides of cake to give striped effect
  12. Fill the gaps with pieces of moistened cake
  13. Trim edges of cake so they are level with top of basin
  14. The left over cake will cover top when filled
  15. Place almonds on oven tray
  16. Bake in moderate oven 5 minutes or until pale brown
  17. Remove from oven
  18. Cool
  19. Chop almonds and hazelnuts roughly
  20. Chop 30g chocolate
  21. Put aside
  22. Melt remaining chocolate in top of double saucepan over hot water
  23. Whip together cream and sifted icing sugar until firms peaks form
  24. Fold nuts into mixture
  25. Divide mixture in half
  26. Fold chopped chocolate through one half and melted chocolate through the other
  27. Spoon white cream mixture evenly over the entire cake surface
  28. Leaving a cavity in the centre of the bowl
  29. Spoon chocolate mixture into cavity
  30. Moisten remaining cake with left over liqueur
  31. Arrange on top to cover surface completely
  32. Cover bowl and refrigerate overnight
  33. Turn out carefully onto serving plate
  34. If desired
  35. Dust top with combined sifted icing sugar and cocoa about one teaspoon of each

Step 24

Total Time in Minute 68

Ingredients Count 8

cooking zuccotto

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Sponge cakes


Maraschino juice

Blanched almonds


Dark chocolate


Icing sugar

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