Zuccotto Fiorentino: Florence's Dome-Shaped Semifreddo

Cut pan di spagna into slices about 7mm thick. Pour Alchermes (or rum with coloring) into a shallow bowl wide enough to dip the slices.

Line a 1.5-litre round-bottomed bowl or zuccotto mold with cling film, leaving enough overhang to cover the top later. Dip each sponge slice briefly in the soaking liquid — 2–3 seconds per side — and press snugly against the interior surface. Overlap slices slightly and press firmly to seal any gaps. Reserve enough slices to close the base.

Chop the dark chocolate into pieces no larger than 5mm and set aside.

Whip the heavy cream with the powdered sugar to stiff peaks. Stop when the cream holds its shape firmly without turning grainy.

Divide the whipped cream: roughly two-thirds into a large bowl (outer layer), one-third into a smaller bowl (inner core).

Fold the toasted almonds and candied orange peel into the larger cream portion. Spoon this white cream against the soaked sponge lining, pressing to form an even shell about 2cm thick. Leave the center hollow. If the cream is too soft to hold its shape, refrigerate the mold for 20 minutes before continuing.

Sift the cocoa powder into the smaller cream portion and fold in the chopped chocolate until evenly combined. Spoon this dark mixture into the hollow center, pressing gently to fill completely with no air pockets.

Cover the filling with the remaining soaked sponge slices, pressing down to seal the base of the dome. Fold the cling film overhang over the top and freeze for at least 4 hours — overnight gives a cleaner result.

To unmold: unwrap the cling film from the top (now the base). Dip the outside of the bowl in warm water for exactly 10 seconds. Invert confidently onto a chilled serving plate in one motion. Lift the bowl away and peel off the cling film.

Dust the dome with cocoa powder and powdered sugar — the classic Florentine finish uses both in diagonal stripes. Bring to the table whole and slice into wedges to reveal the two-tone filling.