Zuccotto - cooking recipe

Ingredients

2 tbsp granulated sugar
1 tsp cherry brandy
1 lb store-bought Madeira sponge cake
1 lb ricotta cheese
2/3 cup powdered sugar + extra, to dust
4.25 oz dark chocolate, melted, at room temperature
2 tbsp heavy cream
1/3 cup sliced almonds, toasted
3 oz mixed glace fruit, chopped
1/2 cup raisins
None None small strawberries, to serve

Preparation

Lightly coat a large glass bowl with oil. Line with plastic wrap.
Combine sugar and 1 1/2 tbsp water in a small pan over medium heat. Heat, stirring, for 2-3 mins, or until sugar dissolves. Simmer, without stirring, for 2 mins, or until syrupy. Cool then stir in cherry brandy.
Meanwhile, cut sponge cake into 1/3 inch thick slices then halve each slice diagonally to make thin triangles. Line prepared bowl with most of the sponge cake pieces, placing points towards the center. Reserve remaining slices. Brush sponge pieces in the bowl with sugar syrup.
Blend ricotta, powdered sugar, chocolate and cream in a food processor until smooth. Fold in almonds, glace fruit and sultanas. Transfer to lined bowl and smooth surface. Top with remaining sponge cake to cover, trimming if necessary. Cover with plastic wrap and chill for 6 hours, or overnight.
Turn out zucotto onto a serving plate. Remove plastic wrap. Dust with powdered sugar and serve decorated with strawberries.