a large piece of sponge cake
4 oz. chocolate
One qt. whipped cream
3 oz. confectioner’s sugar
One sachet vanilla
3 oz. almonds and hazelnuts, roasted and minced
1 oz. curacao

How to make the ZUCCOTTO:

A specialty from Florence.

Cut the sponge cake into strips and use it to line a spherical mold. Finely mince the chocolate and melt half of it in a double boiler over medium heat. Pour the whipped cream into a bowl. Add 3 oz: confectioner’s sugar, vanilla, curacao, and minced nuts. Lightly moisten the sponge cake with liqueur in the mold and spoon in half of the whipped cream.

Mix the remaining whipped cream with the chocolate. Scoop this into the mold, filling it to the top. Seal with more sponge cake strips and moisten with the liqueur. Put the zuccotto in the freezer for about 4 hours. Make a funnel of wax paper and fill it with melted chocolate.

Make small disks of chocolate on another piece of wax paper and let harden. Remove the zuccotto from the freezer one hour before serving. Unmold the zuccotto onto a serving dish, sprinkle with powdered sugar and garnish with chocolate disks and cocoa powder if desired. Slice the zuccotto and serve.

Regional recipe from Tuscany

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.