Pumpkin Shaped Cream Pudding (Tuscany)

Desserts

Ingredients

Peeled almonds - 1/2 cup

Skinned hazelnuts - 3/4 cup

Whipping cream - 5 cups

Confectioners sugar - 2/3 cup

Bitter chocolate, grated - 5 squares

Brandy - 4 tbsps

Sweet liquor - 4 tbsps

Light sponge cake - 1 pound

Butter

Confectioners sugar

Cocoa powder

Toast the almonds and hazelnuts in the oven, and chop them roughly. Whip the cream with the confectioners sugar until very stiff. Fold in the almonds, hazelnuts and chocolate. Cut the spongecake into slices about 1/2 inch thick and sprinkle them with the brandy and sweet liqueur, mixed. Line a round bowl with well buttered wax paper and then some of the spongecake slices. Fill with the whipped cream up to the brim, smooth over with a knife blade and cover with the remaining sponge slices. Leave in refrigerator for at least 2 hours, longer if possible.

Turn out on to a round serving dish and sprinkle either with confectioners sugar and cocoa powder, mixed, or with first one and then the other in alternate segments - like a brown and white beach ball, which is the traditional way of presenting this rich pudding.

Serves 8