This is another version of the rich Italian dessert, Zuccotto (zoo-kot-oh). Serve it on an attractive dish, sprinkled with finely chopped pistachio nuts.
1 teaspoon butter
1 ½ pints double cream
2 oz. sugar
3 oz. pistachio nuts, blanched, toasted and chopped
3 oz. almonds, blanched, toasted and chopped
4 oz. dark dessert chocolate, grated
1 X 9-inch Sponge Cake, thinly sliced
3 tablespoons brandy
3 tablespoons green Chartreuse
Cut out a piece of greaseproof or waxed paper large enough to line a 2-pint pudding basin. Grease the paper with the butter and line the pudding basin with the paper. Set the basin aside.
In a large mixing bowl, using a wire whisk or rotary beater, beat the cream until it forms stiff peaks. Using a metal spoon, fold in the sugar, pistachio nuts, almonds and chocolate.
Sprinkle the spdnge cake slices with the brandy and Chartreuse. Line the pudding basin with half of the sponge cake slices. Fill the centre with the cream mixture and place the remaining sponge cake slices on top to cover the cream mixture completely.
Place the basin in the refrigerator to chill for 2 hours.
Remove the basin from the refrigerator. Dip the bottom quickly into hot water and place a serving dish, inverted, over the top. Reverse the two giving a sharp
Zuccotto lis a really sumptuous pump-kin-shaped dessert as it is filled with lots of fruit and cream. shake. The zuccotto should slide out easily.
Remove the greaseproof or waxed paper and serve the zuccotto immediately.