Spumoni Trifle Recipes

VALERIE'S SPUMONI

Steps:

• Lightly grease a 9-by-5-inch aluminum loaf pan with cooking spray. Line the pan with plastic wrap on all sides, leaving a 2-inch overhang; the cooking spray will help the plastic stick directly to the sides of the pan.
• In a food processor, pulse the chocolate wafers until very fine, like sand. Add the chocolate sauce and pulse a few more times until the mixture comes together. Pour into the prepared loaf pan and firmly press into the bottom of the pan to create a crust. Freeze for 30 minutes to set.
• Meanwhile, remove the chocolate-chocolate chip gelato from the freezer to soften. After 30 minutes, remove the loaf pan from the freezer and spread the chocolate gelato over the crust; use a small offset or rubber spatula to spread the gelato into a flat, even layer. Return the loaf pan to the freezer for another 30 minutes. Meanwhile, let the vanilla bean gelato soften at room temperature.
• When the vanilla gelato has softened, transfer it to a bowl and stir in the sliced Amarena cherries, the Amarena syrup and the red food coloring if using. Mix until the cherries are evenly dispersed and the food coloring is completely incorporated. Remove the loaf pan from the freezer and evenly spread the cherry gelato over the chocolate gelato. Place back in the freezer for at least 1 hour more; it takes longer for the cherry layer to set.
• Thirty minutes before the cherry layer is set, remove the pistachio gelato from the freezer to soften. When softened, spread in an even layer over the cherry gelato; the pistachio layer should come up nearly to the top of the pan. Cover with plastic wrap and freeze overnight.
• When ready to serve, remove the plastic wrap from the top of the pan and invert the spumoni onto a cutting board. Gently lift the loaf pan away and remove the remaining plastic wrap. Slice the spumoni into 3/4-inch slices, using a chef's knife dipped in warm water; dip the knife in the warm water between each slice. Serve immediately.

SPUMONI SLICES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in three portions. Stir chocolate into one portion. Add pecans and green food coloring to the second portion. Add cherries, almond extract and red food coloring to the third. , Roll each portion between two pieces of waxed paper into an 8x6-in. rectangle. Remove waxed paper. Place chocolate rectangle on a piece of plastic wrap. Top with the green and pink rectangles; press together lightly. Wrap with plastic and chill overnight., Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes before removing to wire racks. Repeat with remaining dough.

SPUMONI TORTE

Steps:

• Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper. Prepare cake mix batter according to package directions, adding almond extract before mixing batter. Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool as package directs., In a small bowl, beat cream until it begins to thicken. Add 2/3 cup confectioners' sugar; beat until soft peaks form. Place 1-1/2 cups whipped cream in each of 3 bowls. In a another bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. Fold pudding into 1 bowl of whipped cream. In second bowl of whipped cream, beat in 3 tablespoon cream cheese, cocoa and remaining confectioners' sugar until combined. In third bowl, beat in maraschino cherries, almond extract and remaining cream cheese., Place one cake layer on a serving plate; spread with pistachio filling. Top with another cake layer; spread with maraschino filling. Top with remaining cake layer; spread with chocolate filling. Refrigerate until serving.

SPUMONI

Steps:

• Prepare the vanilla and chocolate ice-cream bases: Whisk 2 cups milk, 3/4 cup sugar, and 5 egg yolks together in a heavy 2-quart saucepan until blended. Drop in the vanilla bean, and set the saucepan over very low heat. Switch to a wooden spoon and cook, stirring constantly, until the mixture is thick, about 10 minutes. (If you have an instant-reading thermometer, check the temperature from time to time. The base will thicken shortly after the temperature reaches 180° F.) Strain the mixture into a small bowl, and cool to room temperature with a piece of plastic wrap pressed directly to the surface. Clean the saucepan. Whisk 2 cups milk, 3/4 cup sugar, 5 egg yolks, and the cocoa together in the saucepan until blended. Cook and stir as described above until thickened. Strain the chocolate mixture into a separate small bowl and cool as above. The bases can be refrigerated for up to 1 day before continuing.
• If you have an ice-cream maker, freeze the ice-cream bases separately, according to manufacturer's directions, and set the finished ice creams in the freezer as you finish. If you don't have an ice-cream maker, place the bowls of ice-cream base in the freezer and freeze, stirring occasionally, until the mixture is frozen but soft enough to be spooned out easily.
• Whip the cream and 1/4 cup sugar in a chilled bowl until it holds stiff peaks. Gently fold the cherries, nuts, and candied peel into the whipped cream. Refrigerate the whipped cream.
• Line up six 10-ounce paper soft-drink cups on your work surface. Remove the vanilla ice cream from the freezer. (If it has become too hard to scoop easily, let it stand at room temperature 5 to 10 minutes.) Working quickly, scoop one-sixth of the ice cream into one of the cups and spread it into an even layer that comes about 3 inches up the sides of the cup and is about 1/4 inch thick, leaving enough room in the center for a layer of chocolate ice cream and the whipped-cream filling. Place the cup in the freezer immediately and repeat with the remaining ice cream and cups. Freeze until the vanilla ice cream is solid, 15 to 30 minutes.
• Check the consistency of the chocolate ice cream. If it is too solid to spoon easily, let it stand at room temperature 5 to 10 minutes. Tear off six squares of plastic wrap or wax paper large enough to cover the tops of the ice-cream molds, and set them close by. Take the flavored whipped cream out of the refrigerator and have it close by. Take one of the cups out of the freezer and spoon a layer of the chocolate ice cream inside the vanilla ice cream, making that layer even with the top of the vanilla ice cream and leaving enough space in the center for the whipped-cream filling. (You may not need a full sixth of the chocolate ice cream to do this.) Drop a little of the whipped cream into the center of the mold and tap the surface of the cup to settle the whipped cream into the indentation. Add the whipped cream little by little, tapping the cup after each addition, until the whipped cream is even with the ice-cream layers. Cover with a piece of plastic wrap or wax paper pressed directly to the surface, and return immediately to the freezer. Repeat with the remaining cups. Freeze for at least 2 hours or up to one day before serving.
• To serve, remove wax paper or plastic wrap. With a sharp, serrated knife, cut the cup in half lengthwise from the top, straight through the ice cream. Working carefully, peel the cup from the spumoni halves and serve on chilled plates.

NO CHURN SPUMONI

Steps:

• Line a loaf pan with plastic wrap so it hangs over the sides.
• Combine the melted ice cream, heavy cream, sweetened condensed milk and salt in a large bowl and beat with an electric mixer until stiff peaks form.
• Place the cherries in a smaller bowl and press with a fork until they are mashed and juicy, but still retain some texture. Add one-third of the whipped cream mixture and fold together. Spread evenly into the prepared loaf pan.
• Add half of the remaining plain whipped cream mixture to a second smaller bowl and fold in the cookies. Spread evenly on top of the cherry layer.
• Add the pistachios and a few drops of green food coloring to the remaining plain whipped cream mixture and mix until the coloring has dissolved. Spread on top of the cookie layer.
• Cover and freeze for 4 hours.
• Using the plastic wrap, lift the ice cream mixture out of the pan. Slice and serve.

SPUMONI TRIFLE

Steps:

• 1. 1. BOTH PUDDINGS (MADE IN SEPARATE BOWLS): In the bowl of a mixer, beat sweetened condensed milk & water for about 1 minute. Add the pudding mix & beat for about 2 more minutes. Transfer to a smaller bowl, cover & refrigerate overnight. You want the mixture to be extremely firm.
• 2. 2. TO EACH PUDDINGS: In a large bowl on medium speed, whip the heavy cream until stiff peaks form. Using a rubber spatula, gently fold in the pudding mixture until fully combined and no streaks of pudding are visible. Place mixture into a large bowl in your fridge until needed. CHOCOLATE: If using mini chocolate chips; fold them in after combining whipped cream with pudding.
• 3. 3. CHERRY WHIPPED CREAM: In the bowl of your mixer, beat cream, cherry juice & confectioners' sugar on medium high speed until mixture starts to thicken. Increase speed to high & beat until a stiff whipped cream forms. Fold in chopped cherries.
• 4. 4. ASSEMBLY: In a large trifle dish, 9" x 13" pan, layer as follows: Cake, chocolate pudding, cake, pistachio pudding, cake, cherry whipped cream. Can be chilled up to overnight before serving.