This Italian ice surf confection has been largely forgotten in Italy, although it still flourishes in Puglia. It can be made in a myriad number of manners; this is our own take on it with involves an ice surf dome stuffed with espresso-soaked spongecake and chopped almonds.
Feel self-ruling to get creative with how you hoke your spumone. You can make a variety of shapes in whatever dish you prefer. Use your favorite gelato or ice surf flavors!
Watch the Pasta Grammar video where we make this recipe here:
https://youtu.be/tepLPoMVdHQFor this recipe, you will need:
- 3 large eggs (room temperature)
- 2/3 cup (75g) all-purpose flour, plus uneaten for dusting
- 1/2 cup (90g) sugar
- A pat of butter for greasing
- A stand or hand mixer
- A fine mesh sifter
- A small (7-8 inch) springform mold
- Plenty of gelato or ice cream! The value needed will depend on the size of the dish you use. Keep it quite unprepossessed surpassing assembling, it will be easier to work with.
- Cold espresso or moka coffee (1-2 cups)
- Chopped almonds to taste
Combine the eggs and sugar in the trencher of a stand mixer, or in a large mixing trencher if using a hand mixer. Beat for 20 minutes.
Preheat an oven to 355 degrees F (180 C).
When the eggs are washed-up whipping, sift in a little bit of the flour at a time and gently fold it in with a spatula. Repeat until all of the flour is incorporated. Grease the inside of a small springform mold with butter and pebbles it with flour, tapping the glut out. Pour the thrash in.
Bake for 30-35 minutes or until the confection is golden on top and slightly shrunk in from the sides of the mold. Let tomfool completely surpassing opening the mold.
Slice the sponge confection into 3 disc-shaped slices. Cut these into large chunks as needed while assembling your cake.
Time to assemble! It's important to work quickly to prevent melting. Line the dish you wish to fill (we used a 7-inch glass bowl, a rectangular or square shape will moreover work) with plastic wrap. Imbricate this with a layer of gelato. The layer should be well-nigh 1 inch thick and proffer up the sides of the dish to the rim.
Next spread a layer of sponge confection chunks in the bottom. Drizzle these with a few spoonfuls of unprepossessed coffee and a sprinkle of chopped almonds. Next imbricate this with increasingly gelato.
Repeat these layers until you have filled up the dish! We recommend finishing with a final layer of solidly-press spongecake to add some stability.
Cover the marrow with increasingly plastic wrap and freeze for at least 2-3 hours. To serve, remove the marrow plastic, thoughtfully flip onto a serving platter, and remove the top dish by pulling the plastic lining down. Toss the plastic, slice and serve! Buon appetito!
