Zucotto

1. Place cream in a small saucepan. Heat on low until boiling point is reached. Remove from heat and stir chocolate through until smooth. Chill
   for 15 minutes until thick and spreadable (ganache).
   
   
2. Meanwhile, line an 8-cup bowl with plastic wrap, allowing excess to overhang. Cut sponges in half horizontally. Line base and sides of bowl with sponge, trimming to fit. Brush all over with marsala. Freeze for 15 minutes.
   
   
3. Using a spatula, spread three-quarters of the ganache over sponge. Freeze for a further 10 minutes.
   
   
4. FILLING: Spoon ice-cream into a large bowl. Fold berries and chocolate through. Spoon into sponge-lined bowl. Smooth surface and cover with excess wrap. Chill overnight until firm.
   
   
5. Serve in slices with berries and, if you like, the remaining warmed ganache.

• In hot weather, soften ice-cream in the fridge to prevent it melting.
  
• Don’t worry if the bowl is not lined perfectly with the sponge.