175ml/6oz coffee liqueur (Tia Maria)
 18-20 savoiardi (sponge fingers)
 300ml/0.5pint double cream
 40g/1.5oz icing sugar, sifted
 50g/2oz chocolate chips
 50g/2oz each of shelled hazelnuts and shelled almonds, toasted, skinned and
 85g/3oz chocolate, in pieces
  To decorate:
 2 Tbsp cocoa powder
 2 Tbsp icing sugar
 Line a 1.2litre/2pint round-bottomed bowl or pudding basin with damp muslin or
cheesecloth, leaving it hanging over the rim.
 Put all but 3 Tbsp of the liqueur in a shallow dish, dip in the sponge
 fingers one at a time and use to line the bowl or basin, placing them
 sugared side outwards.  Fill the bottom and any gaps with liqueur-soaked
 trimmings so that the lining is completely solid.  Chill for 30 minutes.
 Reserve the remaining sponge fingers and liqueur.
 Whip the cream with the icing sugar until very thick and standing in stiff
 peaks.  Transfer three-quarters to a separate bowl.  Stir the nuts and
 chocolate chips into the remaining one-quarter, then spread this over the
 sponge fingers to make an inner lining.  Return to the refrigerator.  Put
 the chocolate pieces and remaining 3 Tbsp liqueur in a heatproof bowl.
 Stand the bowl over a pan of gently simmering water and heat gently,
 stirring occasionally, until the chocolate has melted and is smooth.  Remove
 from the heat and leave to cool slightly, then stir into the remaining
 whipped cream.  Use to fill the centre of the bowl or basin and smooth over
 the surface.  Cover with the remaining sponge fingers dipped in the rest of
 the liqueur.  Press the sponge fingers down firmly, then cover with the
 muslin.  Place a plate with heavy weights on top and chill overnight.
 To serve, remove the weights and unfold the muslin, then run a palette knife
 carefully between the muslin and the bowl/basin.  Invert a serving plate
 over the mould and turn the Zuccotto out onto it.  Carefully remove the
 muslin.  Decorate with alternate sections of sifted cocoa powder and icing
 sugar.  Fold a circle of greaseproof paper into 8 sections, then cut out
 each alternate one.  Place over the Zuccotto and sift over the cocoa powder,
 then move the paper around so that the cocoa powder is covered and sprinkle
 with the icing sugar.  If you are in a rush the Zuccotto can, of course, be
 simply dusted with either icing sugar or cocoa instead of both but the
 decoration is worth the effort for a special occasion.
 Source: Patisserie of Italy by Jeni Wright
 Serves: 8