Zuccotto

Line a 2‑liter spherical bowl with plastic wrap.

Preheat the oven to 350°F (top and bottom heat).

Mix the espresso with the amaretto.

One by one, dip each ladyfinger in the espresso mixture and line the inside of the bowl with them; you may omit the amaretto and use extra espresso if desired.

Roast the hazelnuts and almonds in the oven for 8 minutes, let cool, then coarsely chop them.

Finely chop the dark chocolate, set half aside, and melt the remaining half in a bain‑marie.

Whip the cream with the powdered sugar until stiff, then fold in the chopped nuts and the chopped chocolate.

Spoon half of the cream mixture into the bowl and smooth the sides, creating a hollow center.

Stir the melted chocolate into the remaining whipped cream and fill the hollow center, smoothing the surface.

Cover the top with the remaining espresso‑dipped ladyfingers, fold the plastic wrap over, and chill in the refrigerator until set (2‑3 days ahead is fine).

Before serving, unmold the zuccotto onto a platter, remove the wrap, dust with cocoa powder, and cut into wedges with a warm knife.