Prep Time: 30 minutes
Ingredients:
- 1 pound (450 g) commercially prepared Genovese, pan di Spagna, or pound cake
- 1 3/5 cup (400 ml) heavy cream
- 3 tablespoons instant coffee
- 3 tablespoons coffee liqueur
- Chocolate drops
- 2 tablespoons cocoa
- A 7-inch (18 cm) hemispherical bowl
Preparation:
Cut the cake lengthwise into half-inch (1 cm) thick slices and cut each in half on a slant to obtain so many triangles. Line the bowl with the triangular slices, putting the points in the center, and when you have finished brush the cake with the coffee liqueur.Combine the cream and the instant coffee in a bowl and whip them to firm peaks. Fill the mold with the cream, spooning in a layer, covering it with slices of cake brushed with coffee liqueur, adding more cream with some chocolate bits, another layer of cake, and so on until you have used everything up, finishing with a layer of cake.
Chill the zuccotto for 6 hours. To unmold the zuccotto dip the mold into hot water, set a plate over it, and flip both so the zuccotto comes to rest on the plate. Dust the zuccotto with the cocoa, and serve.
