Panettone Ice Cream Cake
Ingredients
- 1 lb panettone, 500 g
- 3 tbs blueberry jam
- 1 lb ice cream by choice, 500 g (I used stracciatella, amarena and pistachio)
- 2 tbs morello cherry jam
- 3,5 oz/ 100 g dried apricots , chopped into small pieces
- 3,5 oz/ 100 g milk chocolate, melted (optiona)
Instructions
- Take the ice cream out of the freezer for around ½ hour before using it: it has to soften a bit in order to be spread easier.
- Line a large bowl with cling film (about 1-2 l capacity)
- Slice the panettone and arrange ⅔ of the slices around the bottom of the bowl (the slices should be more or less equal size but you can cut also some smaller pieces to fill the holes). Spread 2 tbs of the blueberry jam over the panettone. Add half of the ice cream on top and spread it around evenly (it shouldn’t be too melted because it will not be good after it freezes again). Add the cherry jam and the dried apricots and spread the remaining ice cream on top. Smear 1 tbs of blueberry jam on one side of the remaining panettone slices and cover the ice cream with them (blueberry jam downwards). Cover the bowl tightly with cling film and insert it in the freezer for at least 3-4 hours.
- Take the ice cream cake out of the freezer ½ hour before serving and turn it upside down on a plate.
- Before serving melt 100g chocolate over a pan of simmering water and pour it on top of the cake. This step can be skipped if the cake is for home consumption: it will not affect the taste. However it looks much yummier covered with chocolate so if you plan to impress your guests don’t forget it.
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