Zuccotto

Instructions

1. Line a 1.5L (6-cup) capacity pudding basin with plastic wrap, leaving edge overhanging. Cut both sponges in half crossways. Using a serrated knife, split 3 pieces in half so you have 6 layers. (Save the remaining sponge piece for another recipe). Cut a disc from 1 layer of sponge and press into the base of prepared dish. Line side of dish with sponge, cutting to fit. Reserve remaining sponge.
2. Using electric beaters, beat the ricotta, yoghurt, sweetener and cocoa powder in a large bowl until combined. Stir in the mixed peel. Spoon into the sponge-lined basin and smooth the surface with the back of a spoon, pressing to firmly pack. Cover the ricotta mixture with the remaining sponge, trimming to fit.
3. Fold the overhanging plastic wrap over the surface and top with a saucer to cover the sponge. Stand a weight (such as two cans) on the saucer. Place in the fridge overnight to chill.
4. Remove the weight and saucer and unwrap. Invert the pudding onto a serving plate. Remove plastic wrap. Finely grate the chocolate over the zuccotto.