Zuccotto

Instructions
Blanch the almonds in boiling water, peel and toast them in the oven with hazelnuts and walnut kernel. Peel hazelnuts and walnuts, then chop them along with almonds. Melt the chocolate in a double boiler. Cut the crust of the edges and the surface to the sponge cake and brush it with liqueur. Cut out a disc and arrange it on the bottom of a concave bowl, of which you have to cover the edges with other pieces of sponge cake. Whip the cream with the icing sugar and stir in the beads of chocolate, the chopped candied fruit and dried fruits. Divide the cream into two parts, spread a part on the edges of the bowl, leaving a little hollow at the center, mix the other to melted chocolate and fill the hollow part. Cover with foil and refrigerate. Before serving, remove from the mould, sprinkle with powdered sugar and cocoa forming a decoration with wedges.