FOOD + ENTERTAINING
For the topping :
Chocolate Ganache Icing ( see recipe page 126 )
Vanilla Bean Crème Anglaise Sauce ( see recipe page 126 ) 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 .
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 , making 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
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 2023 125