Spumone

Three frozen layers set one at a time in a mould, then sliced to show them.

Egg. Vegetarian, but not vegan — contains egg, dairy (double cream).

Ingredients

• 900 ml double cream
• 4 egg whites
• 250 g caster sugar
• 80 g pistachios, chopped
• 80 g candied cherries, chopped
• 100 g dark chocolate, melted
• 60 g sponge fingers, crumbled
• 1/4 teaspoon salt

Method

1. Make an Italian meringue with the whites, salt and 200 g of the sugar, and whip the cream to soft peaks. Fold them together and divide the mixture into three bowls.
2. Flavour one with the melted chocolate, one with the pistachios, one with the cherries and crumbled sponge.
3. Line a loaf tin with film.
4. POUR IN THE FIRST LAYER AND FREEZE IT FOR 90 MINUTES BEFORE ADDING THE NEXT. Three layers, three waits. This is the whole discipline of the dish and the only way the bands stay straight.
5. Poured in together or onto a soft layer they marble into one another, and a marbled spumone is a semifreddo with things in it.
6. Freeze the finished mould 6 hours.
7. Turn it out and CUT IT ACROSS IN THICK SLICES so every slice shows all three bands. Served in scoops, there is no reason to have layered it at all.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes