no bake cake Archives - Proud Italian Cook

Ice Cream Stuffed Panettone

Here’s a fun way to transform a traditional panettone into a spectacular dessert with no baking required. Panettone is an Italian Christmas cake that has a sweet buttery dough filled candied fruits and nuts, just the smell alone when you open the box will drive you wild!

Today we’re going a little over the top and using the pannetone for an Italian version of an ice cream cake. Basically you’re going to hollow out your favorite panettone and then stuff it with some ice cream or gelato.

I decided to do a mix of vanilla and chocolate this time, plus I added some frozen dark sweet cherries, because why not?

Leave the paper rim on for stability then either slice off the bottom or the top part right under the dome. Take a serrated knife and cut into the panettone leaving a border around the edges and bottom, scooping out the interior.

At this point you can brush the sides and bottom with some liqueur, but to me the panettone has so much flavor itself that it’s not necessary, but it certainly is an option.

Make sure your ice cream is softened but not runny then just fill up the cavity to the top. I did the vanilla layer first, added some frozen cherries then ended with the chocolate layer.

When the panettone is filled to the rim with the ice cream re-attach the lid or bottom back on then wrap the whole thing in plastic wrap and stick it into the freezer. I find that overnight works best because you want the ice cream to really firm up so you can have nice clean wedges when cutting into it, so what’s really nice is that this can be made one or even two days ahead.

You can decorate the top anyway you want, I just melted some chocolate and made a quick frosting and added mini chocolate chips but you can be really creative and make it your own.

This is a pretty holiday dessert, nice and easy that will certainly wow your guests!

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5.0 from 1 reviews

Ice Cream Stuffed Panettone

You can use any size or shape panettone just use the same principle that I did filling it to the brim with ice cream.

Author: Marie

Ingredients

1 large panettone
2 pints of gelato, one vanilla and one chocolate, softened (feel free to use any flavor of ice cream or gelato)
a handful of frozen dark cherries (optional) You can also add nuts or any frozen fruit you like
liqueur to brush the interior sides ( like amaretto) also optional, definitely not needed.

Instructions

Take a sharp serrated knife and turn the panettone upside down and slice an inch off the bottom or if you prefer, make the slice on top right under the dome.You can leave the paper on for stability.
Then cut around the inside of the bread to hollow it out leaving ½ inch base and sides ( save the bread pieces to munch on).
Take your softened ice cream and fill the cavity to the top packing it down firmly, then re-attach the lid or bottom securely.
Wrap the whole panettone in foil or plastic wrap and stick it into the freezer. Best if overnight or even 2 days before so that ice cream is nice and hard.
Remove from the freezer, unwrap it, removing the paper that's attached to the panettone also, then place on a serving platter and decorate the top..
Slice into wedges and serve, you can serve with whipped cream, maybe a chocolate sauce, or just as is.

Italian Christmas Tree Cake with Lemon Curd and Limoncello

I know it’s definitely Christmas time when I start to see all the colorful boxes of panettone and pandoro sold in almost every store I walk into. Both breads are decadent and sweet and most Italians love to eat them for dessert and breakfast, as well as giving them out as gifts during the holidays.

The difference between the two is that panettone is studded with nuts and dried fruits and pandoro is plain, no fruit or nuts but rich in butter and egg like a fluffy brioche, golden in color and baked in a pretty star- shaped pan.

You can make pandoro into a Christmas tree shape by cutting the star-shaped loaf horizontally and then rotating the layers.

It’s fun to make, very festive and it doesn’t take long to put it together, it can be a fun project to do with your kids and the best part is, there’s no baking involved!

Here I made an adult version by brushing the layers with limoncello. In the past I’ve used Amaretto, which is equally amazing, but feel free to eliminate the liqueur all together if you want, it’s not necessary.

Then there’s the mascarpone and whipped cream mix, together they create a nice stable consistency which will hold your cake together and give you that look of “snow”. I also folded in some good quality, store-bought lemon curd into the whipped cream mixture, I’ll just let you imagine how good it is, no words needed.

For a kids version think Nutella swiped onto the layers along with the whipped cream and mascarpone mixture.

Honestly the flavor possibilities are endless as well as the decorating part. You can put fresh berries on the star points to make it look like ornaments and if you don’t want fresh fruit you can use candied cherries, sprinkles, crushed candy canes, shaved chocolate, edible stars. The baking isle of your store will give you a ton of inspiration.

You can make a nice presentation for your holiday table by decorating your serving platter with some fake greenery and pine cones like I did, or just wander into a craft store to get your own awesome ideas.

The fun part is decorating the very top, I found an acrylic star ornament that I can reuse, I just cut off the string and popped it into the cake. Here again the possibilities are endless, you could even use one of your own decorated cookies, that would be a really nice touch.

I hope you give this a try and if you do I would love to see all your creations!

Follow me on Instagram where you can see what else I’m cooking up daily during the holidays.

5.0 from 4 reviews

Italian Christmas Tree Cake with Lemon Curd and Limoncello

Author: Marie

Ingredients

1 large Pandoro
½ cup of Limoncello or other liqueur (optional)
1 small jar of good quality store-bought lemon curd 10 oz. ( You won't use it all)
2 cups heavy whipping cream
1 cup mascarpone cheese, room temp
2 heaping tablespoons, powdered sugar
edible stars, white pearl sprinkles or anything else you want to decorate with
A topper for your tree cake, I used a star ornament
platter decorations

Instructions

Turn the Pandoro on it's side and carefully cut six slices horizontally.
In a large mixing bowl add the mascarpone cheese and powdered sugar, cream well beating with a mixer.
Next add the heavy cream into the mascarpone mixture, beating well into stiff peaks, not soft and loose.
Fold in lemon curd, start with a heaping tablespoon and keep adding more to taste and stiffness of the cream mixture, remember you don't want it runny.
Place the largest slice onto your serving platter.
Brush first layer with limoncello, if not using liqueur just brush the layer with a thin swipe of lemon curd.
Spread cream mixture all over the top.
Top with the next largest slice making sure to angle it so the points of the star do not align.
Repeat with the limoncello and cream mixture on each layer and finally the top.
At this point you can refrigerate it over night and decorate it closer to the time you will be serving it. I've done it hours before. Try not to serve it ice cold from the fridge, let it sit out a little.
To cut remover layer by layer and cut into serving size, when you get towards the bottom you can cut into wedges.
Remember, the skies the limit on flavor and decorating, make it your own!