Traditional Italian Zuccotto

Ingredients

Sponge cake

1 medium-sized cake

Heavy cream

2 cups

Powdered sugar

1/2 cup

Vanilla extract

1 teaspoon

Almond liqueur

2 tablespoons

Dark chocolate

1/2 cup, chopped

Candied fruit

1/2 cup, chopped

Instructions

1. Slice the sponge cake into thin slices, set aside.
2. Choose a dome-shaped bowl and line it with the sponge cake slices. Ensure to cover every nook and corner of the bowl.
3. In a large mixing bowl, whip the heavy cream until you see soft peaks forming.
4. Gradually add the powdered sugar to the whipped cream, followed by the vanilla extract. Continue to whip until the cream reaches stiff peak consistency.
5. Gently fold in the almond liqueur, dark chocolate bits, and chopped candied fruit to the whipped cream mixture.
6. Spoon this creamy, flavorful mixture into the cake-lined bowl, ensuring all gaps are filled.
7. Cover the cream filling with more slices of sponge cake. Press down gently to compact the dessert.
8. Cover the bowl and refrigerate the zuccotto for a minimum of 2 hours or until it is completely set.
9. Before serving, flip the zuccotto onto a serving plate. Dust with additional powdered sugar as per taste and enjoy!