Instructions: Line a 4-quart metal mixing bowl with plastic wrap, allowing at least 4 inches to hang over sides. Choose a bowl with a rounded bottom rather than a flat bottom.

Heat oven to 350 degrees. Spread nuts on a baking sheet, and toast until skins are popping off and nuts are very fragrant, about 8 to 10 minutes. Rub off the skins, coarsely chop nuts into halves, and set aside. Chop chocolate into pea-sized pieces, and set aside.

Using a sharp serrated knife, slice open both layers of chocolate genoise cake crosswise, making four equal-size rounds. Set aside one round. This will later become bottom of cake. Trim about 1 1/2 inches from side of remaining three cake rounds, creating three squares. Set aside trimmed ends. Cut each square diagonally into two large triangles.

Line the prepared mixing bowl with the cake triangles; fit the triangles together snugly, leaving no spaces. Fill in any gaps with the trimmed ends. Sprinkle 1 tablespoon Frangelico over the cake-lined bowl.

Place remaining 2 tablespoons Frangelico in a small bowl, sprinkle gelatin over Frangelico, and let stand 5 to 10 minutes to soften. Set bowl over a small saucepan of simmering water, and stir until gelatin dissolves completely. Add 2 tablespoons cream, and stir until mixture is very warm.

Puree ricotta, vanilla, and sugar in a food processor until very smooth. Add mascarpone, and pulse until smooth again. With machine running, pour gelatin mixture into mascarpone mixture in a steady stream. Transfer to a large mixing bowl.

Whip remaining cream into stiff peaks. Fold whipped cream, dried fruit, nuts, and chocolate into mixture. Pour mixture into cake-lined bowl, and cover with remaining cake round. Fold overhanging plastic wrap over cake, and refrigerate overnight.

When ready to serve, invert the Zuccotto onto a plate. Remove plastic wrap. Sprinkle with confectioners sugar. Slice, and serve.

This recipe yields 10 servings.

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