Time: 60 minuti
Difficulty: Media

Ingredients for 8 people
For sponge cake
4 whole eggs
165 g granulated sugar
120 g Special Large Lievitate Molino dal Giovanna gluten-free
the peel of a grated orange

Butter and flour of gluten-free rice for the mold
For the filling
250 g of the gluten-free cream ice cream - 200 g ice cream gluten free chocolate
For the wet
250 g water
180 g granulated sugar
80 g alchermes gluten free
For the meringue
100 g egg white room temperature
230 g icing sugar without gluten
For decoration
100 g blueberries
200 g fresh strawberries

Procedure
Shell the eggs in a bowl, add the sugar and whisk the eggs until they are firm, add the gluten-free mix and incorporated into the eggs with a spatula from bottom to top, completed with the grated orange.
Grease and flour a mold with a diameter of 26 cm, pour the eggs and cook in a preheated oven at 170 ° C for 25/30 minutes.
Remove the sponge cake from the oven and let it cool for half a day before slicing it.
In the meantime, prepare the sauce, pour the water in a pan with the sugar and bring to the boil, after about 5 minutes. minutes that boils remove from the heat and let the whole cool down well,when the mixture is very cold add the achermes and mix with a whisk.
After the rest time of the sponge cake, slice it in rectangular slices, take a bowl from zuccotto and pour two central slices and two transversal slices in the mold leaving a hole on the sides.
Soak the sponge cake with the syrup helping yourself with a brush or a spoon, pour the gluten-free chocolate ice cream and spread it in the middle and well in the holes, put it in the freezer for at least an hour. After the rest time, pour the cream ice cream at the base of the zuccotto and put back in the freezer for another two hours before using it.
Start preparing the meringue, in a large bowl pour the egg whites,and whisk them with an electric whisk, when they will be firm, start pouring the sugar into spoonfuls and continue to whisk until all the sugar is poured, the meringue must be firm and stable.
Remove the zuccotto from the freezer, and pour it on a plate taking care to turn it over, pour the meringue into a sac a poc with a smooth and cut tip, discard the meringue on the sides, take an oxyd flame and flambé the created foams.
Decorated in the center with raspberries and blackberries.