Zuccotto Fiorentino (Florence Sponged Ice-Cream Dome)

For the casing

1. Line a round bowl or dome-shaped plastic mold with the sponge cake strips.

For the whipped cream layer

2. Generously douse the sponge cake lining with Alchermes until fully saturated and deep red.

3. Whip the cream with the sugar until firm peaks form.

4. Spoon a layer of the whipped cream into the bottom of the doused sponge casing.

5. Scatter the chopped candied peel evenly over the whipped cream layer.

6. Gently fold the candied peel into the cream with a spoon.

7. Place the candied cherries into the whipped cream layer, spacing them around the bowl so every serving slice gets a cherry, plus one in the center.

For the chocolate layer

8. Fill the rest of the cavity with the chocolate mousse.

9. Smooth and level the surface of the mousse with the back of a spoon.

For the casing

10. Cover the mousse with additional sponge cake strips to form a flat base.

11. Douse the top layer of sponge cake strips liberally with Alchermes until fully soaked and red.

12. Cover with a lid or plastic film, press down gently, and invert the mold.

13. Freeze for several hours until firm.

    Then 240 min of waiting

14. Unmold, slice into wedges, and serve cold.

15. "Zuccotto" is a historic Florentine frozen dessert traditional to Vivoli Gelateria in Florence.

16. Alchermes is a bright red, spiced Italian herbal liqueur commonly used in traditional Tuscan baking.