Zuccotto

Directions

1. 1
   Spray a 1 1/2-quart bowl lightly with vegetable spray.
2. 2
   Line bottom and sides with cake, ensuring a tight fit to completely encase the filling.
3. 3
   Sprinkle with liqueur and set aside.
4. 4
   Whip cream until it holds soft peaks.
5. 5
   Separately, beat ricotta and sugar until smooth, about 3 minutes.
6. 6
   Fold together whipped cream and ricotta.
7. 7
   Fold in half the nuts and candied fruit.
8. 8
   Pour half the mixture over the cake.
9. 9
   Make a well in the center large enough to hold the remaining cream mixture.
10. 10
    Thoroughly blend remaining cream mixture with chocolate and cocoa powder, then spoon mixture into the well left in Step 2.
11. 11
    Sprinkle remaining nuts on top, cover lightly with plastic wrap and freeze until very firm, at least 6 hours.
12. 12
    Fifteen minutes before serving, remove from freezer and invert onto a plate.
13. 13
    Slice and serve.