Photography: Con Poulos / Styling: Steve Pearce
This raspberry limoncello bomb is a showstopper to serve for dessert at Christmas. Made with a pandoro, it’s filled with raspberry sorbet and vanilla ice-cream. Then, once it’s frozen, it’s covered in pink mascarpone flavoured with limoncello, which is then decorated with fresh raspberries. Finally, it’s dusted with a light sprinkling of icing sugar.
Frozen desserts are especially great for an Australian Christmas when the temperature soars and they’re a refreshing palate cleanser at the end of the meal. For more frozen desserts, check out this chocolate hazelnut ice-cream pandoro, cassata ice-cream sandwiches and caramel nut ice-cream cake.
Ingredients
Method
Using a large, serrated knife, slice about 2cm from the base of the pandoro, trim and reserve the base. Using a 13cm round as a guide and leaving a 2cm-thick edge, cut into the underside of the cake and remove the centre to make a hollow. Brush lightly with 1 tablespoon limoncello.
Line a tray with non-stick baking paper. Place pandoro inverted on tray. Working quickly, spoon sorbet into the hollow, followed by vanilla ice-cream. Top with reserved base and press to secure. Place pandoro, base-down, on the tray and freeze for 3–4 hours or until solid.
For the mascarpone, combine mascarpone cream, cream, icing sugar, freeze dried raspberries, red food colouring, if using, and remaining limoncello in the bowl of an electric mixer and beat until just thickened.
Remove the pandoro from the freezer 20 minutes, before serving. Spread the mascarpone over the pandoro. Decorate with raspberries and dust with icing sugar, to serve.
Tip Pandoro can be filled up to a week in advance. The pandoro will need time to soften before serving.
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