Zuccotto with mandorlato

Time: 40 min + 3 hours
Ingredients (for 4 persons):
300 g sponge cake, 80 g mixed candied fruit, 100 g dark chocolate, 1 liqueur  glass of Grand Marnier, 100 g mandorlato, ½ litre fresh cream, 50 g butter, 4 tbs unsweetened cocoa powder, 50 g sugar, 2 tbs powdered sugar, 3 sheets of fish glue or unflavoured gelatine.

Slowly heat in a casserole dish the butter, cocoa, sugar and 2 tbs of water. Let cook for 2 minutes on low heat mixing with a wooden spoon. Soak the gelatine in cold water. Dice the candied fruit, cut the chocolate and the almonds into pieces and the sponge cake into slices.
Line the bottom and the sides of a round pan with the slices of the sponge cake and sprinkle it with the liqueur.
In a bowl whip the cream with 2 tbs of powdered sugar. Add the gelatine, previously melted with a little water on low heat. Divide the whipped cream into two parts. To one part add the cocoa mixture; in the other, the candied fruit, almonds and the crushed chocolate.
Pour the cocoa whipped cream in the pan, add the other half of the whipped cream on top, then cover it with the rest of the slices of sponge cake. Store in freezer for at least 3 hours. Invert the zucotto onto a serving platter and serve.