Italian Ice Cream Cake with Amaretti & Nutella (Gelato Torta)
This ice cream cake is an elegant frozen dessert that combines the rich flavours of creamy mascarpone, nutella, and orange zest with the delicate crunch of amaretti cookies and toasted almonds.
Servings: 12 people
Equipment
- 1 springform pan
- 1 stand mixer or hand mixer
Ingredients
Bottom layer:
- 300 grams amaretti cookies crushed
- 1/2 cup unsalted butter melted
- pinch salt
Middle layer:
- 2 cups mascarpone
- 2 cups heavy cream 35%
- 1½ cups nutella
- 2/3 cups powdered sugar also known as confectioners sugar
- 1 tbsp orange zest
- 1 pinch sea salt
Top layer:
- 2 large eggs separated
- 1/2 cup powdered sugar also known as confectioners sugar
- 1/2 cup heavy cream 35%
- 1/4 tsp almond extract
Toppings:
- 1/4 cup blanched slivered almonds toasted
- whole biscotti optional, to garnish
Instructions
Prepare the bottom layer:
- Begin by lining your pan with wax paper.
- In a small saucepan over medium heat, melt the butter. Remove from the heat and set aside.
- Using a blender or food processor, pulse the amaretti cookies until they resemble fine sand. Transfer the crumbs to a bowl and pour in the melted butter. Mix until well combined.
- Press the mixture evenly into the bottom of the prepared pan, creating a firm, even layer. Place in the freezer while you prepare the next layer.
Prepare the middle layer:
- In the bowl of a stand mixer or hand mixer, combine the heavy cream and powdered sugar. Beat until stiff peaks form.
- In a separate large bowl, combine the mascarpone, nutella, orange zest, and a pinch of sea salt. Mix until smooth and creamy.
- Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
- Remove the bottom layer from the freezer and spread the mascarpone mixture evenly over the crust. Return to the freezer and freeze for at least 8 hours, or until completely firm.
Prepare the top layer:
- In a stand mixer or a hand mixer, beat the heavy cream and almond extract until stiff peaks form. Transfer to a bowl and refrigerate until needed.
- Using a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the powdered sugar, continuing to beat until the mixture becomes glossy.
- Then, lightly beat the egg yolks in a small bowl, then gently fold them into the egg white mixture.
- Fold the whipped cream into the egg white mixture until fully incorporated and smooth.
- Spread this final layer evenly over the frozen mascarpone layer. Place in the freezer for 1 hour.
- Meanwhile, heat a small dry skillet over medium-high heat. Add the sliced almonds and toast, stirring frequently, until lightly golden and fragrant. Remove from the heat and allow to cool completely.
- After 1 hour, remove the ice cream cake from the freezer and sprinkle the toasted almonds and crushed amaretti cookies over the top.
- Return the torta to the freezer for an additional 2 hours before serving.
- Slice and serve.
Nutrition
Calories: 784kcal | Carbohydrates: 60g | Protein: 10g | Fat: 57g | Saturated Fat: 38g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 145mg | Sodium: 136mg | Potassium: 230mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1539IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 2mg
