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.