Zuccotto

30 minutes + freezing
■ Serves 6 ■ EASY

According to legend, zuccotto is the first semifreddo (an Italian frozen dessert) in the history of cooking and was originally made in an infantryman's studded helmet. In the Tuscan dialect 'zucca' means 'head'. It was originally prepared with ricotta, glace fruit, almonds and dark chocolate.

pan di Spagna or Madeira cake 250-300g
amaretto 120ml
double cream 500ml
caster sugar 80g
unsweetened cocoa powder 50g
amaretti biscuits 4

■ Line a freezerproof circular mould with clingfilm. Half the cake horizontally (or slice if in a block). Divide 1 of the rounds into 8 wedges and use to line the bottom and sides of the mould. Mix the amaretto with a little water and sprinkle it over the cake slices.
■ Whisk the cream in a bowl, gradually adding the sugar, until stiff peaks form. Spoon one-third of the cream into another bowl and fold in half the cocoa powder. Crumble the amaretti biscuits into the remaining cream and spoon into the mould, gently spreading it over the sides but leaving a small hollow in the centre. Spoon the cocoa cream into the hollow and smooth the surface. Put the remaining cake round on top, cover and freeze for at least 6 hours.
■ To serve, turn out the zuccotto onto a dish and remove and discard the clingfilm. Put the remaining cocoa powder into a small sieve and sprinkle it over.

Zuccotto