Italian Spumoni Cookies Recipe Taste of Home

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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.

Spumoni Baked Alaska Recipe Taste of Home

Preparation. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish. In a large bowl or mixer, whisk or beat together cake mix, dry pudding mix, eggs, water, oil and Greek yogurt until mixture just comes together and is smooth. Divide batter evenly between three bowls.

Spumoni Baked Alaska Recipe Taste of Home

Smooth the layer with a spoon or spatula. Spoon the cherry ice cream onto the chocolate layer. Smooth the layer with a spoon or spatula. Next, spoon the pistachio ice cream on top of the cherry ice cream layer. Smooth the top. If desired, spoon whipped cream on top. Freeze for at least 8 hours, or until firm.

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Week 44: Spumoni Baked Alaska. The origins of the Baked Alaska is a little unclear, as are the agreed-upon decoration and design. What stay constant are the elements: fluffy cake, rich ice cream, and a coat of toasted Swiss meringue. The meringue can be crisped with a kitchen torch or baked in an oven to achieve the ideal level of toasty-ness.

Individual Simple Spumoni Baked Alaska What's Cookin' Italian Style

Spumoni is a traditional dessert made with gelato, whipped cream, and mix-ins like candied fruit, nuts, and chocolate pieces. Gelato starts with a custard base that has a higher proportion of milk and a lower proportion of cream and eggs. That base is then churned slowly, creating a delightfully rich spoonful.

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Spread it into an even layer and freeze until hard, about 1 hour. 20 minutes before the hour is up remove the chocolate ice cream to soften. Spread about half of the chocolate ice cream over the cherry ice cream. Sprinkle chocolate chunks all over the top. Top with the remaining half of the chocolate ice cream.

Italian Spumoni Cake Marisa's Italian Kitchen

Coarsely chop 1/3 cup roasted, salted pistachios and place in a medium bowl. Add the pistachio ice cream to the bowl and use a spoon or stiff spatula to fold the pistachios evenly throughout the ice cream. Transfer to the loaf pan and spread into an even layer. Cover the pan with plastic wrap and freeze for 30 minutes.

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Add the remaining milk and the softened butter to the large mixing bowl and mix on low speed until the dry ingredients are moistened. Turn the mixer to medium speed and mix for a minute and a half. Add the egg yolk mixture in three batches, mixing for 20-30 seconds after each addition, until you have a smooth batter.

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Stir by hand until fully incorporated. Pour into a prepared 8-inch round cake pan and bake for 22-26 minutes. My pistachio cake needed to bake for a bit longer than the cherry cake, but you can certainly bake them at the same time and just remove the cherry one first.

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Instructions. Preheat oven to 350 degrees F. Lightly butter (or grease with shortening) and flour two 9-inch round cake pans and/or line with parchment paper rounds. In a large mixing bowl mix together the flour, baking powder, and 1/2 teaspoon of salt until well combined. Set aside.

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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.

26 OldWorld Italian Cookie Recipes Your Grandmother Made Taste of Home

Preheat oven to 350°. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into chocolate mixture. Stir in hazelnuts. Spread into a greased 8-in. round baking pan.

Italian Spumoni Cookies Recipe Taste of Home

OPTIONAL OREO CRUST: Preheat oven to 350 degrees F. Melt the butter in a microwave-safe bowl. In a blender or food processor, process the entire Oreo® cookies (no need to separate cookie from cream) until they are fine crumbs. Combine the cookie crumbs with the melted butter and a pinch of salt; mix thoroughly.

Italian Spumoni Cookies

Divide the batter evenly among 3 separate bowls. In the first bowl, fold in a 1/2 cup of well-stirred strawberry preserves and the remaining 1/4 cup of all-purpose flour. Combine the cocoa, 1/4 cup of boiling water and baking soda in a small bowl. Fold the cocoa mixture into the second bowl of cake batter.


Freeze cake and ice cream until very hard, at least 1 hour. While the ice cream freezes, make your meringue: 6 egg whites. 1/4 teaspoon cream of tartar. 3 tablespoons sugar. Preheat the oven to broil and place a rack 8 inches from the top of the oven. Beat with a mixer, using the whip attachment, on medium speed, beat together the egg whites.

Italian Spumoni Cookies

In a medium saucepan, warm the milk, sugar, 1 cup of the cream, and salt, stirring to dissolve the sugar. Stir in the ground nuts. Cover, remove from the heat, and let steep for at least 30 minutes. 3. Strain the warm nut mixture, pressing on the nuts to extract as much liquid as possible, and discard the solids.

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