ZUCCOTTO
Makes 12 servings
One option is to just make the filling and
toppings from this recipe, layered and
served in a bowl like a trifle. But the cake
itself is a real showstopper and so delish!
Vanilla Sponge Cake (see recipe in box,
page 71)
For the syrup:
⁄ 2 cup granulated sugar
1
⁄ 4 cup water
1
⁄ 4 cup framboise or other raspberry
liqueur (If omitting liqueur, substitute
1
⁄ 4 cup water.)
1
For the filling:
2 cups chilled heavy cream
⁄ 4 cup confectioners’ sugar
1
For the filling and topping:
4 ounces hazelnuts, plus more for
garnish
Recipes from Martha Stewart Living,
December 2001
68
PEACHYTHEMAGAZINE.COM
4 ounces coarsely chopped chocolate-
covered toffee bars, such as Skor or
Heath, plus more for garnish
1 pint raspberries, plus more for garnish