Zuccotto Tuscan Dessert - cooking recipe

Ingredients

1/2 cup heavy cream
6 oz semi-sweet chocolate, chopped
1 None yellow cake layer (9 inch round), cut in half horizontally
1/3 cup marsala
4 cups vanilla ice cream, softened
2/3 cup frozen raspberries
1/2 cup coarsely chopped chocolate candy bar
None None Raspberries, to serve

Preparation

Bring the cream to a simmer in a small saucepan on low heat. Remove from the heat. Add the chocolate and stir until smooth. Refrigerate for 15 mins until the ganache is thick and spreadable.
Meanwhile, line an 8 cup bowl with plastic wrap, allowing excess to overhang. Line sides of bowl with the cake, trimming to fit. Brush all over with marsala. Freeze for 15 mins. Using a spatula, spread 3/4 of the ganache on the cake. Freeze for 10 mins.
For the filling, spoon ice cream into a large bowl. Gently stir in the berries and chopped candy bar. Spoon into the bowl. Smooth the surface and cover with the plastic wrap. Refrigerate overnight until firm.
Let stand 10 mins before slicing. Rewarm the remaining ganache. Serve dessert with the ganache and fresh berries.