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Panettone Gelato Cake
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Recipe

7 INGREDIENTS • 15 STEPS • 1DAY

Panettone Gelato Cake

5.0
1 rating
Transform a traditional Italian Panettone into the most delicious ice cream cake you have ever tasted. Fill the inside of the sweet, moist bread with your favourite gelato flavour and freeze just in time for the festive season.
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Vincenzo's Plate
I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
Transform a traditional Italian Panettone into the most delicious ice cream cake you have ever tasted. Fill the inside of the sweet, moist bread with your favourite gelato flavour and freeze just in time for the festive season.
1DAY
Total Time
$4.12
Cost Per Serving
Ingredients
Servings
8
us / metric
Egg
5
Eggs, separated
Granulated Sugar
1 1/4 cups
Mascarpone Cheese
2 cups
Mascarpone Cheese
Panettone
18 3/4 cups
Panettone
Prosecco Wine
2 cups
Prosecco Wine
or Brut
Vanilla Ice Cream
2 1/3 cups
Vanilla Ice Cream, room temperature
Coffee Ice Cream
2 1/3 cups
Coffee Ice Cream, room temperature
Nutrition Per Serving
VIEW ALL
Calories
1155
Fat
56.6 g
Protein
12.9 g
Carbs
134.6 g
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Panettone Gelato Cake
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Vincenzo's Plate
I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
Cooking InstructionsHide images
step 1
Place Panettone (18 3/4 cups) on its side and cut the top of the panettone so that you make a lid. Make sure you do not remove the paper surrounding the panettone as this will ensure it stays in tact and acts like a casing.
step 2
Carefully remove the filling of the panettone leaving .5cm around the sides. Place the stuffing of the panettone aside and divide into 3 bowls.
step 3
Separate Eggs (5) Yolks and Whites, and set aside.
step 4
Now to make the filling, beat Egg Yolks with Granulated Sugar (1 1/4 cups). Beat well until the yolk changes color and the sugar starts to dissolve.
step 5
This part is optional and is to taste: In another bowl, beat the 1 Egg worth of Egg White until soft peaks form. Then mix the beaten egg white with the egg yolk and continue to beat until well combined and the sugar is dissolved.
step 6
In another bowl, gently beat the Mascarpone Cheese (2 cups) - just enough to loosen and smoothen the marscarpone.
step 6 In another bowl, gently beat the Mascarpone Cheese (2 cups) - just enough to loosen and smoothen the marscarpone.
step 7
Then add the marscarpone with the egg mixture and mix just until combined.
step 8
Using a tablespoon, spoon the Prosecco Wine (2 cups) and around the panettone. Make sure to also place prosecco on the inside of the lid and on the stuffing of the panettone you removed in part one
step 9
With the ice cream at room temperature take the three bowls which contains the panettone filling. In one bowl, place Vanilla Ice Cream (2 1/3 cups). In another bowl, place Coffee Ice Cream (2 1/3 cups). In a 3rd bowl, place the mascarpone mixture. Mix each bowl well.
step 9 With the ice cream at room temperature take the three bowls which contains the panettone filling. In one bowl, place Vanilla Ice Cream (2 1/3 cups). In another bowl, place Coffee Ice Cream (2 1/3 cups). In a 3rd bowl, place the mascarpone mixture. Mix each bowl well.
step 10
Now spoon entire contents of bowl one inside the panettone creating the first layer.
step 11
Then empty the entire content of the marscarpone on top of the ice cream layer.
step 12
Then repeat with the last bowl of ice cream.
step 13
Place lid carefully on top of the panettone to close the cake.
step 14
Now carefully place the panettone inside the see-through wrapping it came in and place in freezer - minimum for 24-48 hours
step 15
Serve and enjoy!
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Tags
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Shellfish-Free
Kid-Friendly
Vegetarian
No-Bake Dessert
Dessert
Italian
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