Zuccotto With Prune Cream

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
369
FAT
48%
CHOL
27%
SOD
3%

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Ingredients for 6 servings

1/2 pound pitted dried prunes

1/2 packet unflavored gelatin dissolved in 2 tablespoons cold water

2 egg whites

1 cup brandy

Sponge cake (see note)

5 tablespoons sugar

1 cup heavy cream

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