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1
Butter a 1 1/2-quart bowl and line it with plastic wrap.
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2
Slice a disk from the Pan di Spagna and cut the rest into 2 large wedges.
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3
Cut the wedges into thin slices and line the bowl with them.
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4
Sprinkle with the Strega.
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5
Reserve the disk to cover the filling later on.
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6
Combine the ricotta and confectioners' sugar in the food processor and process until smooth, about 2 minutes.
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7
Combine the Strega and gelatin and allow to soak until the liquid is absorbed, then place over simmering water to melt.
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8
Whisk the dissolved gelatin into the ricotta mixture.
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9
Whip the cream and fold it into the mixture.
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10
Fold in the almonds.
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11
Pour the filling into the prepared mold and cover with the reserved slice of the Pan di Spagna.
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12
Cover with plastic wrap and chill until set, about 6 hours.
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13
Invert the Zuccotto on the platter and remove the bowl and plastic wrap.
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14
For the meringue, combine egg whites and sugar in the bowl of electric mixer and place over a pan of simmering water, whisking constantly, until egg whites are hot and sugar is dissolved.
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15
Whip on mixer until cooled and increased in volume.
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16
Spread meringue on outside of dessert.
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17
Pipe on a decoration of remaining meringue with a pastry bag fitted with a medium star tube.
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18
Place Zuccotto in 400 degree oven for about 5 minutes to color meringue.
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19
Chill before serving.
