FOOD + ENTERTAINING
For the topping:
Chocolate Ganache Icing (see recipe
page 70)
Vanilla Bean Crème Anglaise Sauce
(see recipe page 70)
Preheat oven to 350 degrees. Place
hazelnuts in a single layer on a rimmed
baking sheet; toast until skins begin to
split, about 10 minutes. Rub warm nuts
vigorously with a clean kitchen towel
to remove skins. Return to baking
sheet; toast until fragrant and golden
brown, about 1 minute more. Cool,
coarsely chop, and set aside.
In a small saucepan, combine sugar,
water, and liqueur if using. Bring to
a boil; stir until sugar has dissolved.
Remove from heat; set aside to cool
completely. Line a 9-by-5-inch domed
metal or glass bowl with plastic wrap.
Cut rectangular sponge cake into
thirds crosswise and lengthwise, mak-
ing 9 rectangles. Reserve round sponge
cake layer to use on top. Cut each
rectangle diagonally in half, forming
18 triangles. Brush both sides of each
triangle with some syrup. Line inside
of bowl with triangle slices, pointed
ends facing bottom of bowl, to form a
sunburst pattern. Fit slices snugly so
bowl is completely lined. Use small
pieces of syrup-brushed cake to fill
in gaps. Trim the round cake top to
make it even and set aside. Transfer
lined bowl to refrigerator.
Make the filling:
Place cream and confectioners’ sugar in
the bowl of an electric mixer fitted with
the whisk attachment. Beat on medium
until stiff, about 3 minutes. Gently fold
in reserved nuts, toffee, and raspberries.
Remove lined bowl from refrigerator,
fill with cream mixture, and cover top
with cake round. This will become the
bottom of the zuccotto when unmolded.
Cover with plastic wrap; refrigerate 12
hours or overnight.
Finish the cake:
Place a wire rack on top of bowl, and
invert zuccotto onto rack. Place on a
rimmed baking sheet. Remove bowl
and plastic wrap. Using a ladle, pour
ganache over top of dome, letting excess
drip down sides onto rack. Make sure to
coat entire surface of the zuccotto. Cut
into wedges. Ladle with creme anglaise.
Serve immediately, garnished with
chopped toffee, nuts, and berries.
HOLIDAY 2019
69