Zuccotto

Method

Line a hemispherical mould or bowl with cling film. Dip sponge fingers briefly in maraschino liqueur and layer them inside the mould to form the shell, rounded side against the mould. Whip the double cream with icing sugar until soft peaks form. Chop the dark chocolate roughly and fold into the cream along with the almonds, hazelnuts and candied peel. Fill the mould with this mixture, ensuring it's level with the sponge layer. Cover with more soaked sponge fingers to seal. Refrigerate overnight. Turn out onto a serving plate and remove the cling film. Dust generously with cocoa powder and grate white chocolate over the top before serving chilled.