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Florentine Zuccotto

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      Title: FLORENTINE ZUCCOTTO
 Categories: Desserts
      Yield: 1 Batch
 
     10 oz Cake or lady fingers
           -(can use a cake (up
           -to 12 oz), such as
           -pound cake or sponge
           -cake.  If you make a
           -sponge cake, a 6-egg
           -cake is about right)
      3 tb Sugar, powdered (or more
           -or less, to taste)
      3 c  Whipping cream
    1/4 c  Spirits (rum, amaretto
           -or whatever you like;
           -see below for quantity)
           Assorted flavorings
           -(chocolate, nuts, coffee,
           -liqueurs, extracts...)
      2 ts Gelatin, unflavored
           -(optional)
 
  Line a large hemispherical bowl with the cake or lady fingers. If you
  use cake, cut slices in half diagonally to make large triangles and
  arrange them in a sunburst pattern. If you use lady fingers, cut some
  in half diagonally and arrange in a flower-like pattern. Douse
  generously with spirits; cake should be quite wet but not soggy.
  
  Dissolve the gelatin in 2 tablespoons hot water in a cup; place the
  cup in a bowl of very hot water so the gelatin melts. Check
  occasionally to make sure the surrounding water stays hot. (I suppose
  you could use a microwave for this, but I've never tried.)
  
  Divide the cream into two very cold bowls.  Whip each until stiff; if
  the flavoring for either half isn't sweet, add powdered sugar to
  taste at this point. Beat the dissolved gelatin into the cream.
  Flavor each half separately.  Spread one half around the inside of
  the cake-lined bowl; fill with the other half.
  
  Top with more cake and douse with more spirits.  Since this part
  doesn't show you don't need to be creative. Cover with plastic wrap
  and chill overnight.
  
  Turn out onto a platter and garnish with chopped nuts, grated
  chocolate, or powdered sugar if desired.  Cut into wedges; serves
  about 10-20 people depending.
  
  NOTES:
  
  *  Ladyfingers with cream and rum -- This makes a great dessert for a
  party. It only takes about an hour to make (more if you bake a cake
  yourself instead of buying one) and only requires a few seconds to get
  ready when served. Yield: Serves 10-20.
  
  *  The most recent zuccotto I made used rum to flavor the lady
  fingers. The first filling had powdered sugar, vanilla extract and
  about 1 1/2 oz chopped semi-sweet chocolate. The second had about 5
  oz melted semi-sweet chocolate mixed with about 2 t instant coffee
  dissolved in a little boiling water, and another 1 1/2 oz chopped
  semi-sweet chocolate. (Just chop 3 of the squares of chocolate and
  melt the other 5). Chopped hazelnuts or almonds are also quite good.
  
  *  You can make a smaller one by using less, of course!
  
  : Difficulty:  moderate.
  : Time:  60 minutes preparation, overnight cooling.
  : Precision:  no need to measure.
  
  : paul asente
  : decwrl!glacier!cascade!asente    asente@Cascade.ARPA
  : Is there a center for someone who feels he never knows what's going
  on? :    -C.  Brown
  
  : Copyright (C) 1986 USENET Community Trust
 
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