Recipe

Layered Gelato Cake Recipe

	Auntybea / All my dishes 1 year, 7 months ago 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! It is absolutely deli... More Prep:45m Servings:10	Auntybea
	delicious beautiful

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bluewatera

Ingredients

2 packages of jelly rolls

1/2 cup raspberry jam

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Mango Gelato:

1 1/4 cups half and half cream

1/2 cup granulated sugar

1 1/2 tsp. unflavoured gelatin

sprinkle of salt

14 oz. can sliced mango in syrup, drained

1 egg white, room temperature

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Raspberry Gelato:

1 1/4 cup half and half cream

1/2 cup granulated sugar

1 1/2 tsp. unflavoured gelatin

sprinkle salt

2 1/2 cups fresh raspberries (or whole frozen, thawed, with juice)

1 egg white, room temperature

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Fresh raspberries for garnish

Directions

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.

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