📝 About This Recipe
A breathtaking tribute to Southern Italian tradition, this Spumoni is a molded masterpiece featuring three distinct layers of velvety gelato. It marries the deep richness of dark chocolate, the floral elegance of pistachio, and the bright, fruit-studded sweetness of cherry. Unlike standard ice cream, this terrine is textured with crunchy nuts and macerated fruits, making it a sophisticated centerpiece for any celebration.
🥗 Ingredients
The Cherry Layer
- 1/2 cups Maraschino cherries (finely chopped and patted dry)
- 1 tablespoon Cherry brandy or Kirsch (optional, for macerating)
- 1 pint Vanilla gelato or ice cream (slightly softened)
- 1/4 teaspoon Almond extract (to enhance the cherry flavor)
The Pistachio Layer
- 1 pint Pistachio gelato (slightly softened)
- 1/3 cups Roasted pistachios (shelled and roughly chopped)
The Chocolate Layer
- 1 pint Dark chocolate gelato (slightly softened)
- 1/4 cups Semi-sweet chocolate shavings (for added texture)
The Whipped Cream Filling (Semifreddo Style)
- 1 cup Heavy whipping cream (very cold)
- 2 tablespoons Powdered sugar (sifted)
- 2 tablespoons Candied orange peel (minced)
👨🍳 Instructions
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1
Prepare a 9x5 inch loaf pan by lining it with a double layer of plastic wrap, leaving enough overhang on all sides to cover the top later. Chill the pan in the freezer for 15 minutes.
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2
In a small bowl, toss the chopped cherries with the brandy and almond extract. Let them sit for 10 minutes, then drain any excess liquid.
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3
In a chilled mixing bowl, gently fold the macerated cherries into the softened vanilla gelato until evenly distributed. This creates your pink cherry layer.
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4
Spread the cherry gelato into the bottom of the prepared loaf pan, smoothing the top with an offset spatula. Place in the freezer for 30 minutes to firm up.
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5
While the first layer sets, prepare the pistachio layer. In a separate bowl, fold the chopped pistachios into the softened pistachio gelato.
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6
Spread the pistachio mixture over the firm cherry layer. Return the pan to the freezer for another 30-45 minutes.
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7
In a cold bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in the minced candied orange peel.
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8
Spread a thin, 1/2-inch layer of the whipped cream mixture over the pistachio layer. This provides a traditional 'semifreddo' lightness to the center. Freeze for 20 minutes.
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9
Combine the softened dark chocolate gelato with the chocolate shavings. Spread this as the final layer in the pan, filling it to the top.
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10
Fold the overhanging plastic wrap over the top of the chocolate layer to seal it. Freeze the entire terrine for at least 6 hours, preferably overnight, until rock solid.
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11
To unmold, lift the terrine out of the pan using the plastic wrap handles. If it sticks, briefly wrap a warm, damp towel around the outside of the pan.
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12
Place the spumoni on a chilled serving platter and peel away the plastic wrap. Let it sit at room temperature for 5-8 minutes before slicing.
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13
Use a sharp knife dipped in hot water to cut thick slices, revealing the beautiful tri-color layers.
💡 Chef's Tips
Ensure your gelato is 'soft-serve' consistency before mixing in the nuts or fruit; if it's too hard, you'll lose the airiness, and if it's melted, it will become icy. Always pat your cherries extremely dry with paper towels to prevent ice crystals from forming in the cherry layer. For a truly authentic look, use high-quality Bronte-style pistachio gelato which has a natural sage-green hue rather than neon green. If you don't have a loaf pan, you can use a round stainless steel bowl to create a traditional 'Bomba' or dome shape.
🍽️ Serving Suggestions
Serve each slice with a crisp Pizzelle cookie or a light almond biscotti for a textural contrast. A drizzle of warm bittersweet chocolate ganache over the top adds a luxurious touch. Pair with a small glass of chilled Vin Santo or a sweet Marsala wine to complement the nutty undertones. Garnish the platter with fresh mint leaves and a few whole amarena cherries for a professional pastry-shop presentation.