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Authentic Spumoni Recipe Italy, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Spumoni or spumone is a molded ice cream dessert, that according to The Oxford Companion to Sugar and Sweets, is dome-shaped and is made up of two layers — one on the outside is a custard-based ice cream, while the one underneath is either a semifreddo or a parfait. Although there is no fixed recipe, the most common combo is the hazelnut, chocolate, and stracciatella trifecta, with the filling inside. In the past, sponge cake or Savoiardi soaked in some kind of a liqueur or wine, most commonly Marsala, would be the filling of choice. Nowadays, it is more common to find a filing of either almonds, chocolate, candied fruit, or caramel. As far as at-home preparation goes, the typical way of making spumoni is to make a light custard that is flavored with the desired ingredient, then aerated by folding in the meringue. Two or three flavored custards are layered in a dome-shaped container, one on top of the other, with a filling hiding in the center. If ice cream is ... Read more
Cooking tips
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method
As this is a simple dessert to make, with little cooking time, there are only a few key things to remember. First, if you're making it from scratch, make sure that the custard, if you are making one, is lump-free — sieve it, if need be, while it's still warm. If using store-bought ice cream, spread it with the help of a moistened spoon that you repeatedly wet in water, so it doesn't get stuck to the ... Read more -
variations
The classic flavors, at least in Italy, include chocolate, hazelnut, stracciatella, fior di latte, and pistachio, but using other flavors is not a crime if they blend nicely with other flavors and ingredients. Besides liqueur, sponge cake, or in some cases, Savioradi, that is traditionally at the center of the dessert, can be flavored with coffee. Also, in Italy, spumoni is typically assembled as ... Read more -
serving
In Italy, it is typically served as a summer dessert, perhaps with a cup of coffee after lunch, while in the States, in the wintertime, butter cookies are the common accompaniment. Aside from that, you can decorate and serve it whichever way you like, with chopped/crushed nuts, various flavored sauces, or fruit.
Recipe variations
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Spumone Salentino
Ready in 6h 30minThis recipe typical of the Salento region is adapted from Puglia.com. They say that there are as many versions of spumone Salentino as there are kinds of chocolate and liqueurs, which means you can adapt this recipe by changing the kinds of chocolate and liqueurs you use.
Spumone Salentino
PREP 20min
COOK 10min
RESTING 6h
READY IN 6h 30min
This recipe typical of the Salento region is adapted from Puglia.com. They say that there are as many versions of spumone Salentino as there are kinds of chocolate and liqueurs, which means you can adapt this recipe by changing the kinds of chocolate and liqueurs you use.
Ingredients
VANILLA LAYER
300 ml (1 1/4 cup) partially skimmed milk
4 eggs
200g (1 cup) sugar
25g (1 tbsp + 2 tsp) icing sugar
1 sachet of vanilla sugar
sponge cake, as needed
liqueur, preferably Marsala, as needed
COCOA/CHOCOLATE LAYER
300 ml (1 1/4 cup) partially skimmed milk
4 eggs
200g (1 cup) sugar
50g (1/2 cup) cocoa powder
25g (1 tbsp + 2 tsp) icing sugar
chopped hazelnuts or almonds (or chopped biscuits)
Preparation
1
VANILLA LAYER
Step 1/6
Whisk eggs with sugar and icing sugar.
Step 2/6
Warm the milk in a saucepan over low heat just shy of a boil. Then, stir in the egg mixture and the vanilla sugar, and cook, constantly stirring, until thickened a bit. If there are any lumps, strain the vanilla custard.
Step 3/6
Let the custard cool completely.
Step 4/6
Meanwhile, line the individual molds with cling film. Put the sponge cake in liquor to macerate.
Step 5/6
Once the vanilla custard has cooled, divide it between molds.
Step 6/6
Take the sponge out of the liquor and place it on top of the custard and cover with cling film and store in the fridge.
2
COCOA/CHOCOLATE LAYER
Step 1/6
Separate the yolks from the whites. Whisk the egg yolks with sugar.
Step 2/6
Heat the milk over low heat, then mix in the cocoa and egg yolk mixture. Cook while constantly stirring until thickened a bit. If there are any lumps, sieve the custard.
Step 3/6
Beat the whites with icing sugar until stiff peaks. Fold the meringue into the cocoa custard.
Step 4/6
Set the mixture aside and wait for it to cool.
Step 5/6
Take the molds out of the fridge, sprinkle the sponge with chopped hazelnuts or almonds, and pour over with the cocoa custard.
Step 6/6
Wrap with cling film and store in the freezer for about 3 hours.
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