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RECIPE
7 INGREDIENTS15 STEPS24hr

Panettone Gelato Cake

5.0
1 Ratings
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.
Panettone Gelato Cake Recipe | SideChef
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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.
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
24hr
Total Time
$4.12
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
5
Eggs , separated
1 1/4 cups
2 cups
Mascarpone Cheese
2.2 lb
Panettone
2 cups
Prosecco Wine
or Brut
2 1/3 cups
Vanilla Ice Cream , room temperature
2 1/3 cups
Coffee Ice Cream , room temperature
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Nutrition Per Serving

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CALORIES
1199
FAT
59.5 g
PROTEIN
16.7 g
CARBS
134.8 g

Cooking Instructions

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Step 1
Place Panettone (2.2 lb) 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 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 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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Nutrition Per Serving
Calories
1199
% Daily Value*
Fat
59.5 g
76%
Saturated Fat
42.4 g
212%
Trans Fat
0.0 g
--
Cholesterol
350.8 mg
117%
Carbohydrates
134.8 g
49%
Fiber
1.9 g
7%
Sugars
92.3 g
--
Protein
16.7 g
33%
Sodium
382.5 mg
17%
Vitamin D
0.7 µg
3%
Calcium
306.7 mg
24%
Iron
2.1 mg
12%
Potassium
557.1 mg
12%
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