The Zuccotto Fiorentino

Step 1

The simplest way to make zuccotto is by buying sponge cake and cutting it into thin slices each of about two thirds of an inch, I actually used the broad lady fingers or Savoiardi from Sardinia called Pistoccus.

Step 2

Line the dish with a layer of plastic cling film and place the cake slices in the dish next to each other taking care not to overlap.

Step 3

In a small bowl, mix the liqueur with water and brush the cake with the liquid.

Step 4

In a large bowl, whisk together the ricotta cheese with the powdered sugar.

Step 5

Beat the cream until light and add it to the ricotta mixture, gently fold the two mixtures together.

Step 6

Now take 1/3 of the mixture, transfer it to a second bowl and add the sifted cocoa to it and mix into a creamy batter.

Step 7

In the bowl with 2/3 of the ricotta, add the chocolate chips or candied fruit.

Step 8

Pour the dark mixture into the mold and smooth it out using a spatula. Pour the light mixture on top and again smooth it with the spatula.

Step 9

Cover with a few more slices of cake and press lightly. Cover with plastic cling film and refrigerate for at least three hours. Serve by turning the whole thing over and onto a plate and sprinkle with cocoa powder.