Christmas zuccotto

Christmas zuccotto. Photo / Ian Jones

Makes enough to fill one medium mixing bowl

1 large sheet sponge
45g candied citron
100ml Grand Marnier liqueur
300g dark chocolate, melted
50g hazelnuts, toasted, skinned and smashed
50g slivered almonds, toasted
2 large eggs
1 orange, zested
200ml thickened cream, whipped

1. Cut a round of sponge to fit the bottom of the bowl and a disc to fit the top of the bowl.

2. Line a bowl with two sheets of cling wrap, place the smaller disc of sponge into the bottom and drizzle over half the orange sugar syrup mixed with liqueur.

3. Add chopped candied citron into the chocolate, nuts, egg yolks and orange zest.

4. Fold the whipped cream into the chocolate mixture.

5. Beat egg whites until stiff peaks form, add torn pieces of leftover sponge and fold into the chocolate mixture.

6. Pour the mixture into the bowl over the sponge, tapping the bowl on the bench to get rid of trapped air.

7. Top with the larger sponge disc drizzled with the remaining orange sugar syrup.

8. Refrigerate for least four hours or until firm.

9. Turn out, remove cling warp and dust with icing sugar. Serve with fresh red and dark currants.