"While strictly speaking this is a zuccotto that is, a dome-shaped cake filled with ice-cream and enrobed in chocolate I take disproportionate pleasure in the fact that it looks very much like a Christmas pudding. Even more delightful is the knowledge that it can be made weeks ahead of time, and whisked out of the freezer and brought to the table as needed."
"Cut the panettone into roughly 2cm-thick slices and press them into the lined bowl so the entire surface is lined with cake; save some for the top. Drizzle most of the marsala over the panettone, again saving a little for the top. Spoon the softened ice-cream into the panettone-lined bowl, then cover the top with the last few slices of panettone, so the ice-cream is sealed inside."
A zuccotto is assembled by lining a three-litre bowl with panettone slices soaked in marsala, filling the cavity with salted caramel ice cream, and sealing it with more cake. The dome can be coated with a dark chocolate and butter glaze, with white chocolate and double cream used for additional coating or decoration. The dessert resembles a Christmas pudding and benefits from being frozen in advance, allowing easy service. Variations include layering different ice-cream flavours for striped interiors. Preparation takes about 40 minutes with roughly 1 hour 45 minutes freeze time and serves 12–14, garnished with redcurrants.
Read at www.theguardian.com
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