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 127 )
For the syrup :
1 ⁄ 2 cup granulated sugar
1 ⁄ 4 cup water
1 ⁄ 4 cup framboise or other raspberry liqueur ( If omitting liqueur , substitute additional 1 ⁄ 4 cup water .)
For the filling :
2 cups chilled heavy cream
1 ⁄ 4 cup confectioners ’ sugar
For the filling and topping :
4 ounces hazelnuts , plus more for garnish
Recipes from Martha Stewart Living , December 2001
4 ounces coarsely chopped chocolatecovered toffee bars , such as Skor or Heath , plus more for garnish
1 pint raspberries , plus more for garnish
124 PEACHYTHEMAGAZINE . COM