Layered Gelato Cake
From auntybea 17 years ago
- - to make
- Serves 10
This is a beautiful dessert because it has jelly roll pieces all around the outside of it. Inside is a layer of rasberry jam then the creamy coloured mango gelato then the raspberry gelato and garnished with fresh raspberries! Read more It is absolutely delicious but it looks so wonderful you won't believe it!! Preparation time doesn't include freezing time! See less
Ingredients
- 2 packages of jelly rolls shopping list
- 1/2 cup raspberry jam shopping list
- ----------------------- shopping list
- mango Gelato: shopping list
- 1 1/4 cups half and half cream shopping list
- 1/2 cup granulated sugar shopping list
- 1 1/2 tsp. unflavoured gelatin shopping list
- sprinkle of salt shopping list
- 14 oz. can sliced mango in syrup, drained shopping list
- 1 egg white, room temperature shopping list
- ---------------------- shopping list
- Raspberry Gelato: shopping list
- 1 1/4 cup half and half cream shopping list
- 1/2 cup granulated sugar shopping list
- 1 1/2 tsp. unflavoured gelatin shopping list
- sprinkle salt shopping list
- 2 1/2 cups fresh raspberries (or whole frozen, thawed, with juice) shopping list
- 1 egg white, room temperature shopping list
- --------------------- shopping list
- fresh raspberries for garnish shopping list
How to make it
- Cut jelly rolls into 3/4 " slices. Set aside 14 slices. Arrange remaining slices in bottom of ungreased 10 " springform pan. Arrange reserved slices around inside edge of pan. Spread jam evenly over bottom layer. Freeze.
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- Mango Gelato:
- Combine first 4 ingredients in small saucepan. Let stand for 1 minute. Heat and stir on low until sugar and gelatin are dissolved. Cool slightly. Put mango into blender or food processor. Process until smooth. Add to gelatin mixture. Stir.
- Beat egg white in medium bowl until soft peaks form. Fold mango mixture into egg white. Spread evenly in ungreased 9 x 9 " pan. Freeze, uncovered, for about 1 hour until slushy. Transfer to separate medium bowl. Beat on high until foamy and light. Makes about 2 1/4 cups gelato. Spread evenly over jam. Freeze, covered, for 2 hours.
- Raspberry Gelato:
- Combine first 4 ingredients in small saucepan. Let stand for 1 minute. Heat and stir on low until sugar and gelatin are dissolved. Cool slightly. Put raspberries into blender or food processor. Process until smooth. Strain through sieve. Discard seeds. Add to gelatin mixture. Stir.
- Beat egg white in medium bowl until soft peaks form. Fold raspberry mixture into egg white. Spread evenly in ungreased 9 x 9 " pan. Freeze, uncovered, for about 1 hour until slushy. Transfer to separate medium bowl. Beat on high until foamy and light. Makes about 2 1/4 cups gelato. Spread evenly over Mango Gelato. Freeze, covered, for at least 8 hours or overnight. Remove from freezer, remove from springform pan. Let stand at room temperature for 30 minutes before cutting.
- Garnish with fresh raspberries.
People Who Like This Dish 3
- bluewaterandsand GAFFNEY, SC
- cheric Oklahoma City, OK
- clbacon Birmingham, AL
- auntybea Vernon, Canada
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The Rating
Reviewed by 1 people-
It sounds very good and it has to be pretty.
bluewaterandsand
in GAFFNEY loved it
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