Spumoni Ice Cream Cake
with classic Meringue pie topping
Spumoni Ice Cream Cake with classic Meringue pie topping
YIELD About 16 servings
TIME 50 minutes, plus 6 hours’ freezing
Spumoni is a frozen Italian-American dessert made by layering pistachio, cherry and chocolate (or sometimes vanilla) gelati. This showstopper ice cream cake version looks difficult, but it’s made with store-bought ingredients, so it mostly involves shopping and assembly. The layers can be stacked ahead, and you also don’t have to worry too much about its melting rapidly: The cake’s sheer volume and store-bought ice creams’ stabilizers help it stay cold. For a Neapolitan-style cake, you could swap strawberry ice cream for the cherry and vanilla for the pistachio. The only true challenge here is making sure there’s room in your freezer, since this cake is about 4 inches tall.
INGREDIENTS
1 (1.5-quart) carton or 3 pints cherry ice cream
1 (1.5-quart) carton or 3 pints pistachio ice cream
1 (1.5-quart) carton or 3 pints Vanilla ice cream, preferably with chocolate chips
50 amaretto cookies, meringues or chocolate wafers (10 1/2 ounces)
1 cup maraschino cherries (from one 14-ounce jar), drained and stemmed if needed
2 ½ cups heavy cream (see Tip)
5 tablespoons confectioners’ sugar
Pinch of kosher salt
Multicolored sprinkles, for serving
Add to Your Grocery List
Ingredient Substitution Guide
PREPARATION
Remove the lid from the cherry ice cream and let sit at room temperature until the ice cream softens to the consistency of thick cake batter, 5 to 10 minutes. Remove the lids from the pistachio and Vanilla ice creams and let soften in the refrigerator until the ice creams are softened to the consistency of thick cake batter, 20 to 30 minutes.
While the ice creams soften, cover the bottom of a 9-inch spring form pan with one layer of whole amaretto cookies, flat sides down. Put the remaining amaretto in a resalable plastic bag and crush with a heavy pan. Line another 9-inch round cake pan with plastic wrap, leaving a few inches of overhang. Add the crushed cookies and set-aside until Step 4.
On top of the whole cookies in the spring form pan, spread the softened cherry ice cream in an even layer. Tap the pan gently on the counter to remove air pockets. Distribute the maraschino cherries over the cherry ice cream, saving a handful for the top of the cake. Spread the softened pistachio ice cream in an even layer on top of the cherries. Tap the pan gently on the counter to remove air pockets. Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week. (If at any point the ice cream is melting to liquid, pop the cake and ice creams in the freezer to firm to a spoon able consistency.)
Immediately after placing the cherry and pistachio layers in the freezer, prepare the vanilla layer: Shake to distribute the cookie crumbs evenly in the cake pan. Spread the softened vanilla ice cream in an even layer over the cookies. Press down as you go to adhere the ice cream to the cookies, then tap the pan on the counter to remove air pockets. Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week.
Run a knife around the cake in the spring form pan, then unmold the spring form and transfer the cake to a serving plate. Use the plastic wrap overhang to remove the vanilla ice cream out of the cake pan. Invert the layer onto the pistachio ice cream so the crushed cookies are on top (do not remove the plastic wrap). Freeze until set, about 4 hours or overnight.
When you’re ready to serve, whip the cream with the sugar and salt until stiff peaks form. Remove the cake from the freezer and remove the plastic wrap from the cake. Working quickly, with a spoon or offset spatula, frost the sides and top of the cake with the whipped cream, then decorate with sprinkles and the reserved maraschino cherries. Serve right away. (If you find the cake too solid to cut, run your knife under hot water before slicing and wipe it dry between cuts. Also remember that the first piece is always the trickiest to get out.)
Tip
Fresh whipped cream has an unrivaled softness, but it will firm up in the freezer. If you’d like to frost the cake in advance, use a frozen whipped cream, like Cool Whip.
Toasted Meringue Topping for Tarts and Pies
Jennifer from 1840 Farm
I don’t always add cream of tartar to my meringues, but I find that this preparation benefits from a small amount to help the meringue hold its structure. However, please don’t let not having cream of tartar prevent you from making this recipe. You can proceed without it and your toasted meringue will be just as delicious.
Soft meringue desserts are best served the day they are made. They can lose their shape especially in a humid environment. Leftovers can be kept in the refrigerator for a day or two.
If you find yourself with leftover meringue, it can be piped or spooned into 2" circles on a parchment lined baking sheet to make light and airy meringue cookies. Bake them in a very cool oven set at 225 degrees Fahrenheit for two hours. They can be stored in an airtight container for several days at room temperature.
Author: Jennifer from 1840 Farm
Ingredients
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1 cup sugar
Instructions
Prepare a Mixing Bowl for the Meringue:
- Prepare a large mixing bowl and the beater(s) of your mixer by wiping with a paper towel lightly moistened with white vinegar. This will remove any trace of fat remaining from its last use, allowing you to create a fluffy, beautiful meringue from the egg whites. The vinegar will not impart any flavor to the meringue. You can learn more about this process by reading my post The Secret to Making Meringue.
- Separate the eggs, placing the whites in your mixing bowl and reserving the yolks for the cake batter. If you are making this meringue as a topping for our Raspberry Curd Tarts with Toasted Meringue, you’ll have the four egg whites you need leftover from the recipes for Raspberry Curd and Buttery Tart Shells.
Prepare the Meringue Topping:
- Beat the egg whites on high speed until they become frothy, approximately one minute. Add the cream of tartar and continue beating while adding the granulated sugar one Tablespoon or so at a time. The egg whites will become white and creamy, resembling marshmallow cream.
- Continue to beat at high speed until the meringue has come to stiff peaks. You can test the meringue by removing the beater and holding it upright. If the peak of the meringue holds, it has come to stiff peaks and is ready.
Finish the Meringue:
- Using a spatula, piping bag with a large tip, or a spoon, transfer the meringue mixture to the top of your pie or tart. Spread the meringue to completely cover the cake and mound it up into a pleasing shape. You can swirl the meringue in small mounds which will brown up in a beautifully decorative way.
- You can use your oven’s broiler or a blow torch to toast the meringue. I used my broiler for years before graduating to the blow torch. I like using the torch because it allows me to have better control over the process. I can direct the flame exactly where I want, ensuring that every nook and cranny is touched by the flame without any part getting too much browning.
Using a Broiler to Toast the Meringue:
- Preheat the broiler with an oven rack in a position that will place your meringue a few inches from the hot broiler element. Place your meringue topped pie or tart on a broiler safe pan or tray. When the broiler is hot, transfer the pan to the oven. Broil 3–5 minutes or until meringue is browned to your liking. Watch closely to avoid burning. Remove from the oven and serve.
Using a Blow Torch to Toast the Meringue:
- Safely light a kitchen torch or small blow torch. Adjust the flame to be small enough to allow you to easily manage the flame. Carefully use the torch to toast the top surface of the meringue. Keep the torch moving to prevent overheating one particular spot and burning the meringue. Use your best marshmallow toasting skills as the process is the same. You’re applying flame to soft sugar and allowing the sugars to caramelize and brown without letting it burn.
When the meringue is evenly toasted, turn off the source of gas to the torch and set it aside to cool before storing away safely for its next use.
Notes
- Take special care when using a kitchen torch or other gas propelled torch. Torches produce a vigorous flame and their fuel source is extremely flammable by design. They should be stored safely away from heat and open flame. Use them in an area with good ventilation and take care to handle the flame with care. Always follow the manufacturer’s recommended instructions for use and storage.
