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Assembling Zuccotto
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The technique illustrated here is used when making Zuccotto.
Cut a frozen pan di Spagna into slices 1 centimeter (⅜ inch) thick, leaving top and bottom crusts intact, to produce several long, rectangular slices, edged on all sides by crust.
Cut the slices in half on the diagonal to form long, slender triangles, one side edged with crust.
Dip one side of each triangle in sugar syrup. Arrange the triangles side by side in a bowl, the soaked sides facing down, so that the pointed ends meet in the center of the bowl and all of the crusted edges face in the same direction, overlapping slightly as necessary. Trim the tops of the cake triangles that are hanging over the bowl.