4 tbspns caster sugar 1 tspn brandy essence 450g pack double unfilled sponge cake 500g fresh ricotta 3/4 cup icing sugar 120g chocolate, melted at room temp. 2 tbspns cream 1/3 cup slivered almonds 1/2 cup chopped mixed glace fruit 1/2 cup sultanas
lightly spray 2 litre (8 cup) freezer-proof bowl with oil. Line with cling wrap. Smooth surface. Combine sugar & 3 tbspns water in pot over moderate heat. Cook & stir 2-3mins or until sugar dissolved. Simmer 2 mins or until syrupy. Cool. Stir in essence. Cut sponge into 1cm thick slices. Cut each slice in half diagonally (making triangles). Line bowl with sponge pieces, placing point towards centre. Reserve remaining slices. Brush sponge in bowl with sugar syrup. Process ricotta, icing sugar, chocolate & cream until smooth. Transfer to a large bowl. Stir in almonds, glace fruit, & sultanas. Pour mixture into prepared bowl. Smooth surface. Top with remaining sponge to cover. Cover with cling wrap. Place a slightly heavy bowl on top. Place in fridge for 6hrs or overnight. Turn zuccotto onto a serving plate & dust with a mix of cocoa powder & icing sugar. Top with glace Cherries.