Raspberry Zucotto Recipes

ZUCCOTTO

Steps:

• Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.
• Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away.
• In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling.
• Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day.
• Invert the cake onto a platter. Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve.

RASPBERRY ZUCOTTO

Steps:

• Combine the raspberries with the sugar in a bowl and set aside for a couple of hours, then drain off and discard any liquid.
• Mix the brandy and other liqueur, set aside 2 tablespoons of this mixture and sprinkle the remainder over the raspberries.
• Line a bowl of about 1.5 litre capacity with cling film. Cut the cake into long thin triangles and use to line the bowl, overlapping neatly and leaving no holes. Sprinkle generously with some of the reserved alcohol mixture.
• Whisk the cream until it holds its shape. Stir in the ricotta, then gently fold in the raspberries and chocolate.
• Fill the sponge-lined bowl with the raspberry cream mixture.
• Once the bowl is filled, cover with more pieces cake, and sprinkle over the last of the alcohol.
• Cover with cling film and chill in the fridge for at least 12 hours.
• Just before serving, take the zucotto out of the fridge, unmould and peel off the cling film.
• Cut into wedges. Dust with icing sugar and extra raspberries and serve.