INGREDIENTS:
# 200g package of ladyfingers (Savoiardi)
# 3 Tbls of light rum
# 2 Tbls of sweet Marsala wine
# 100g of unsweetened chocolate
# 1/2 cup of toasted almonds, chopped
# 11/2 cups of heavy whipping cream
# 3/4 cup of powdered sugar
# 1 teas of vanilla extract
# 2 tsp of unsweetened cocoa
Method:
# Line a bowl with aluminum foil or plastic wrap. This helps remove the dessert from the bowl.
# Line the bottom and the sides of the bowl with the ladyfingers.
# Mix together the Marsala and the rum and drizzle the liquid over the ladyfingers to moisten.
# Chop the chocolate and the almonds in a food processor. Set aside.
# In a Kitchen Aid mixer or using a hand mixer blend together the cream, vanilla and the sugar until very stiff and fluffy.
# Fold in the chocolate and the almonds.
# Spoon the mixture into the bowl with the ladyfingers.
# Arrange any extra ladyfingers on top.
# Cover the bowl with aluminum foil or plastic wrap and refrigerate overnight.
# Unmold the Zuccotto onto a plate and peel off the foil.
# Dust the top of the dessert with the cocoa powder.