Zuccotto (Ice Cream Bomb)

For the zuccotto, coarsely chop the toasted almonds and hazelnuts, and roughly dice the chocolate.

Cut the cake in half, divide into finger-width slices and cut to make triangles or wedges. While doing this, set aside some larger pieces to use as lids (the size of the bomb shape). Soak the small pieces of cake with some of the maraschino mixture.

Now line a suitable bomb mold with soaked cake so that the narrow ends of the triangles point upward to create a visually pretty effect after toppling.

Whip about 250 ml of whipped cream until stiff and flavor with vanilla sugar and 3 tablespoons of powdered sugar. Mix in coarsely chopped candied fruit and almonds. Spread the whipped cream mixture on the cake and freeze in the freezer.

Meanwhile, melt the chocolate in a water bath, add a dash of rum and let cool. Whip half (250 ml) of the remaining whipped cream until stiff. Mix in the chocolate and hazelnuts.

Remove the bowl from the freezer, spread the mixture, leaving a depression in the center (for the strawberry mixture). Freeze again.

Mash washed strawberries with a fork. Whip remaining whipped cream until stiff. Sweeten with remaining powdered sugar, mix in strawberries and pour mixture into the cavity left empty.

For the lid, cut the set aside pieces of cake into shape, drizzle with remaining Maraschino and carefully place on top. Cut off any overhanging pieces of dough. Cover with cake.

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