*  Exported from  MasterCook  *
                                Zuccotto (1)
 Recipe By     : Viviane Buzzi <viv@physics.unimelb.edu.au>
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      ounces        coffee liqueur
   20                    savoiardi -- <sponge fingers>
      1/2  pint          double cream
    1 1/2  ounces        powdered sugar
    2      ounces        chocolate chips
    2      ounces        each   hazelnuts and almonds, shelled & -- chopped
    3      ounces        chocolate pieces
    2      tablespoons   cocoa powder
    2      tablespoons   powdered sugar
         Line a 1.2litre/2pint round-bottomed bowl or pudding basin
         with damp muslin or cheesecloth, leaving it hanging over the
         Put all but 3 Tbsp of the liqueur in a shallow dish, dip in
         the sponge fingers one at a time and use to line the bowl
         or basin, placing them sugared side outwards.  Fill the bottom
         and any gaps with liqueur-soaked trimmings so that the lining
         is completely solid.  Chill for 30 minutes.  Reserve the
         remaining sponge fingers and liqueur.
         Whip the cream with the icing sugar until very thick and
         standing in stiff peaks.  Transfer three-quarters to a
         separate bowl.  Stir the nuts and chocolate chips into the
         remaining one-quarter, then spread this over the sponge
         fingers to make an inner lining.  Return to the refrigerator.
         Put the chocolate pieces and remaining 3 Tbsp liqueur in a
         heatproof bowl.  Stand the bowl over a pan of gently simmering
         water and heat gently, stirring occasionally, until the chocolate
         has melted and is smooth.  Remove from the heat and leave to
         cool slightly, then stir into the remaining whipped cream.
         Use to fill the centre of the bowl or basin and smooth over
         the surface.  Cover with the remaining sponge fingers dipped
         in the rest of the liqueur.  Press the sponge fingers down
         firmly, then cover with the muslin.  Place a plate with heavy
         weights on top and chill overnight.
         To serve, remove the weights and unfold the muslin, then run a
         palette knife carefully between the muslin and the bowl/basin.
         Invert a serving plate over the mould and turn the Zuccotto
         out onto it.  Carefully remove the muslin.  Decorate with
         alternate sections of sifted cocoa powder and icing sugar.
         Fold a circle of greaseproof paper into 8 sections, then cut
         out each alternate one.  Place over the Zuccotto and sift over
         the cocoa powder, then move the paper around so that the cocoa
         powder is covered and sprinkle with the icing sugar.  If you
         are in a rush the Zuccotto can, of course, be simply dusted
         with either icing sugar or cocoa instead of both but the
         decoration is worth the effort for a special occasion.
 Source: “Patisserie of Italy” by Jeni Wright
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