Recipe

Step 1: You will need a hemispherical 6-cup mould or bowl for an authentic version of this dessert, but you can adapt the recipe for other shapes. Line the mould with some of the ladyfingers and sprinkle with a little Grand Marnier.

Step 2: Whip the cream until stiff and divide it between two bowls.

Step 3: Sift together the cocoa and sugar into one bowl of cream. Spoon or pour the cocoa cream onto the bottom of the lined mould, then tap firmly on a counter to remove any air pockets. Cover the cocoa cream with a layer of ladyfingers and sprinkle them evenly with Grand Marnier. Spoon or pour the almond cream on top and cover with the remaining ladyfingers. Sprinkle with the remaining Grand Marnier. Chill in the refrigerator for about 4 hours, then invert onto serving dish. If you prefer frozen zuccotto, put the mould in the freezer for 3-4 hours.

See more recipes from The Silver Spoon.

Reprinted with permission from The Silver Spoon, $59.95 (2011 Phaidon).