bohemianwanderer – This frozen panettone ice cream cake combines classic Italian bread with rich chocolate and salted caramel. The dessert suits festive gatherings and can be prepared ahead. Its layered structure keeps textures balanced between soft cake, creamy ice cream, and crisp chocolate. The method is straightforward and does not require baking skills.
Ingredients And Preparation Overview
This recipe serves twelve to fourteen people and requires advance freezing time. Preparation takes about forty minutes, followed by freezing stages.
First, you need two litres of salted caramel ice cream. Next, use one whole panettone weighing about five hundred grams. Then, prepare one hundred twenty millilitres of Marsala wine. After that, finely chop two hundred sixty grams of dark chocolate. Meanwhile, prepare one hundred fifty grams of salted butter. In addition, finely chop one hundred fifty grams of white chocolate. Subsequently, measure eighty millilitres of double cream. Finally, keep fresh redcurrants ready for decoration.
Remove the ice cream from the freezer and let it soften slightly. Line a three-litre bowl completely with cling film. Cut the panettone into slices about two centimetres thick. Press the slices firmly against the bowl to line the entire surface. Reserve several slices for sealing the top.
Drizzle most of the marsala evenly over the panettone lining. Spoon the softened ice cream into the bowl. Spread it evenly to avoid air pockets. Cover the ice cream with the reserved panettone slices. Drizzle the remaining marsala on top. Cover the bowl tightly with cling film. Freeze for at least one hour to set the shape.
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Assembly, Chocolate Glaze, And Serving Tips
Melt the dark chocolate and salted butter together over very low heat. Stir constantly to prevent burning. Remove from heat once fully smooth. Carefully turn the frozen cake onto a serving dish with a raised edge. Remove all cling film from the surface. Pour the hot dark chocolate mixture evenly over the entire cake. Ensure the sides are fully coated. Return the cake to the freezer for thirty to forty five minutes. This step allows the chocolate shell to harden.
Heat the white chocolate and double cream gently in a small saucepan. Stir until fully melted and smooth. Pour the white chocolate glaze over the hardened dark chocolate layer. Let it drip naturally for a decorative effect. Add redcurrants on top for color and freshness.
Return the cake to the freezer until ready to serve. Remove it several minutes before slicing for cleaner cuts. This dessert works well for holidays and special dinners. The structure remains stable when prepared correctly. With proper freezing, the cake can be stored several days in advance.
