Spumoni

Storing and Planning Ahead

Keeps for 1 month in the freezer, wrapped.

Making Spumoni

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1. Line a 1 kg loaf tin with cling film, leaving an overhang.

   Mark done

2. Soften the chocolate ice cream for 10 minutes and press it over the base in an even layer. Freeze for 1 hour.

   Mark done Start 10 min timer

3. Soften the pistachio ice cream and spread it on top. Freeze for 1 hour.

   Mark done Start 1 hr timer

4. Whip the cream with the icing sugar and almond extract to soft peaks and fold in the cherries and amaretti. Spread over the pistachio layer.

   Mark done

5. Cover with the film overhang and freeze for 4 hours.

   Mark done

6. Turn out, peel off the film, scatter with the pistachios and slice with a knife dipped in hot water.

   Mark done

Tips for Success

• Freeze each layer until firm before adding the next.
• Soften the ice cream for only 10 minutes.
• Dip the knife in hot water for neat slices.

Serving Ideas

Wafer biscuits · Espresso · Fresh cherries

Spumoni FAQ

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.