Recipe Image

Servings:

Panettone Gelato Cake

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.

Total Time

24hr

5.0

1 Rating

Author: Vincenzo's Plate

Servings:

Ingredients

•

Eggland's Best Classic Eggs , separated

•

1 1/4 cups

Granulated Sugar

•

2 cups

Mascarpone Cheese

•

18 3/4 cups

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

Cooking Instructions

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.

Carefully remove the filling of the panettone leaving .5cm around the sides. Place the stuffing of the panettone aside and divide into 3 bowls.

Separate Eggland's Best Classic Eggs (5) Yolks and Whites, and set aside.

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.

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.

In another bowl, gently beat the Mascarpone Cheese (2 cups) - just enough to loosen and smoothen the marscarpone.

Then add the marscarpone with the egg mixture and mix just until combined.

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

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.

10.

Now spoon entire contents of bowl one inside the panettone creating the first layer.

11.

Then empty the entire content of the marscarpone on top of the ice cream layer.

12.

Then repeat with the last bowl of ice cream.

13.

Place lid carefully on top of the panettone to close the cake.

14.

Now carefully place the panettone inside the see-through wrapping it came in and place in freezer - minimum for 24-48 hours

15.

Serve and enjoy!

Nutrition Per Serving

CALORIES

1155

FAT

56.6 g

PROTEIN

12.9 g

CARBS

134.6 g