Festive Icecream Cake

Ingredients

• 1 pandoro (star shaped panettone or 1 x panettone)
• ½ tin dark cherries, drained & cut in half (reserve liquid)
• 1 vanilla bean, scraped
• 3 egg yolks
• 150g caster sugar
• 3 egg whites
• 1 orange zest
• 1 lemon zest
• 100g raisins
• 80ml marsala
• 300ml cream whipped to soft peak
• 80g roasted blanched almonds, chopped
• 80g roasted hazelnuts, skinned & chopped
• 100g frozen raspberries
  
  

Method

Bring the raisins & the marsala to the boil in a small saucepan, & then turn off the heat & allow to cool. Gently turn the pandoro upside down & slice the bottom 1cm off, (this will be the base, the largest diameter) & set aside. Gently cut away or scoop out the middle of the pandoro, leaving about 1cm around the outside & base. Beat egg yolks, vanilla & half the caster sugar until light & fluffy, add zests, fold in the whipped cream. Whip egg whites until peaks form & then add the remaining caster sugar. Fold into the egg yolk mix & then add the cherries, chopped nuts & raspberries. Spoon into the centre of the pandoro & then place the base on top. Place into the freezer & allow to set overnight. Sprinkle with icing sugar & serve as it is, or with fresh berries & raspberry coulis, & cream. Alternatively, for the filling, use store bought vanilla icecream, & allow to soften. Fold in the zests, nuts & fruit & proceed with filling the pandoro case.