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1
Bring the brandy and 1 cup of water to a boil.
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2
Put the prunes in a bowl and pour the brandy-water over them.
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3
Refrigerate for 12 hours.
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4
Drain the prunes, reserving the liquid.
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5
Chop the prunes, and place half of them in a blender with half the marinating liquid.
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6
Blend until smooth.
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7
This mixture will be the sauce and should have the consistency of thick cream.
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8
If it is too thick, add several tablespoons of water.
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9
When the sauce has been made, transfer it to a bowl, cover and refrigerate.
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10
Also refrigerate the remaining chopped prunes.
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11
Line a 4-cup mixing bowl with a sheet of plastic wrap, then line that with thin slices of the sponge cake.
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12
Brush the cake with the remaining prune marinating liquid.
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13
Whip the cream until stiff and refrigerate.
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14
Mix the sugar with 2 tablespoons of water in a very small saucepan.
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15
Heat to a temperature of about 240 degrees on a candy thermometer.
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16
In a standing electric mixer, beat the egg whites until they form very soft peaks.
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17
Stir the gelatin mixture into the sugar mixture and slowly add this to the egg whites, beating constantly.
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18
Continue beating until the egg whites are stiff and glossy and have cooled down.
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19
Fold the reserved chopped prunes into the whipped cream, fold this into the egg-white mixture and fill the cake-lined bowl with it.
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20
Cover with slices of cake.
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21
Wrap tightly in plastic wrap and refrigerate at least one hour.
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22
To serve, unmold the zuccotto and peel off the plastic wrap.
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23
Cut wedges of the dessert.
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24
Serve the prune and brandy sauce on the side.
