Zuccotto

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Ridiculously delicious and ridiculously easy! I covered mine in a chocolate ganache and served it with fresh whipped cream and raspberry sauce. Also I used amaretto instead of brandy as others suggested. My picky Italian family devoured it!

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Great recipe. I loved every ingredient. Whomever taste it can't beleive how easy the recipe is! Fun for kids to help.

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Probably one of my favorite desserts! I leave out the brandy, and everyone that I have made it for loves it. The flavors are perfect...I love the almond!

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always a hit!

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pleasing to the eye and more pleasing to the palate
Everyone loves it

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This is a real Show Shopper Dessert. Perfect end to all types of cuisine

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As per usual, Giada does it again! I did however, find the recipe not to be user intuitive. Therefore, here is a tip that I hope will help and a few modifications I made to take make this "my own".

* TIP: the points of the loaf triangles go into the bottom of the bowl with the base/larger part of the triangle making the top edges around the bowl.
* I used an Angel food cake instead of the pound cake to cut down on fat/calories...since I was adding more later :
* I'm sure I cut the slices thicker than required but, I needed 2 loaf cakes in order to have enough for the bottom layer.
* After setting and removing from the bowl, instead of the cocoa powder, I "iced" the outside with chocolate Ganache. Then, when plating, used a slightly warmed seedless raspberry fruit spread for the smear/garnish on the plate and fresh raspberries on the side in a dollop of sweetened whipped cream.
* I'm sure my bowl was deeper than needed but, I needed 2 cups of the almond whipped cream for the center well...better to have too much than not enough.
* Yes, I kept the bittersweet chocolate whipped cream as is...I think the richness without being too sweet is the best compliment to the almond whipped cream and my Ganache "icing."
* Based on other reviews, I too used Amaretto instead of Brandy.

Yes, this was indeed a HUGE hit with my dinner guests and since it looks like it required a professional to make, I'm sure I'll be keeping this in "my bag of tricks" for future use!

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Hands down the best dessert I think I've ever made. I looked like an architectural genius bringing this to the table and it tasted sublime. I followed the recipe, only substituting the chocolate bar with an espresso chocolate bar-- mmmm! No one could stop talking about it. The best part? Make a day ahead and plate before serving.

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Can I invert this recipe ahead and have it on the plate with accents without it losing it's shape. I will let it sit for the 3 hours in the bowl but I would like to plate it and have it ready so I don't have to do it with guests there. Has anyone tried this?

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This recipe is pretty simple. The adults enjoy the alcohol part of it. It's sooo light and tasty. It sure is a hit!