MALAKOV RECIPES

Steps:

• 1. Line a 1.5 litre (52 fl oz/6 cup) pudding basin with plastic wrap, allowing enough overhang to use as handles when unmoulding. Mix half the liqueur with 1 tablespoon water in a small plate. Dip the smooth sides of the savoiardi briefly into the liquid and use them to neatly line the bottom and sides of the basin, smooth sides inwards. Stand them upright around the sides, and trim them to fit snugly.

  2. Melt the chocolate in a small heatproof bowl set over a saucepan of gently simmering water, making sure that the base of the bowl does not touch the water, and stirring frequently. Remove the bowl from the heat and stir in the remaining coffee liqueur, including any liquid left over from dipping the biscuits.

  3. Cream the butter and sugar with electric beaters until pale and fluffy. Fold through the melted chocolate. Add the vanilla and almonds and fold in lightly but thoroughly. Fold in the whipped cream.

  4. Spoon one-quarter of the mixture into the basin. Cover with one-third of the raspberries, then repeat the layering twice more. Finish with the remaining one-quarter of the mixture smoothed over the top. If you have any savoiardi left, they can go on top if you like, but this isn't essential. Cover and refrigerate overnight to set.

  5. Use the plastic wrap to lever the pudding out of the bowl (you can also run a knife around the inside of the bowl to help loosen it), then invert it onto a serving plate. Remove the plastic wrap. Dust the top with cocoa, letting some of it drift down the sides. Lightly dust icing sugar on top of the cocoa. Cut into slices and serve with extra raspberries, if desired.