Zuccotto

Line a 2-litre capacity bowl with plastic wrap. Slice sponge into 5mm thick sheets, then cut sheets into long triangles

Arrange triangles in the bowl with the pointed ends at the bottom and the edges overlapping until the bowl is lined. There should be enough sponge left to cover the Zuccoto’s top

Drizzle sponge lining with combined brandy and coffee, reserving a little for the topping

Melt chocolate in a heatproof bowl set over a saucepan of simmering water or microwave in short bursts. Stir until smooth then set aside to cool

Whip cream then stir in vanilla and 1 Cup of Super boost. Spread 2/3rds of this mixture over sponge lining, leaving a hollow in the centre

Fold the cooled melted chocolate into the remaining cream mixture and use this mixture to fill the central cavity. Cover filling with remaining sponge to seal. Drizzle with remaining brandy and coffee

Cover surface with plastic wrap, then place a plate on top with a weight. Refrigerate overnight. Turn out, remove plastic wrap, dust with cocoa powder and decorate with remaining Super boost. Serve cut in wedges.

This recipe was created by Julie Le Clerc for Alison’s Pantry.