Splendid Spumoni Recipes

Steps:

• In a large mixing bowl, combine milk and cream and place in refrigerator for at least 30 minutes.
• Remove from refrigerator when chilled and whip mixture together with an electric mixture until soft peaks form. Fold in the cherry pie filling, extract, chips and nuts.
• Spoon mixture into an 8 or 9 inch square pan cover and freeze until firm. When firm slice and serve as is or with your favorite ice cream topping.

Steps:

• Evenly layer softened chocolate ice cream into a 9x5x3 in loaf pan. Smooth the surface. Cover and freeze until firm.
• Repeat with pistachio ice cream.
• Combine vanilla ice cream with cherries, nuts and flavoring, mixing well. Even spoon over pistachio layer. Cover and freeze until firm.
• Spread raspberry sherbet over vanilla layer. Smooth the surface. Cover with foil and freeze at least 6 hrs or overnight.
• Run dinner knife around edges of mold. Dip bottom of mold quickly into hot water, place well-chilled serving platter over mold and invert.
• Garnish as desired with cherries, macaroon crumbs or nuts. Slice Spumoni with a knife dipped into hot water.

Steps:

• Lightly grease a 9-by-5-inch aluminum loaf pan with cooking spray. Line the pan with plastic wrap on all sides, leaving a 2-inch overhang; the cooking spray will help the plastic stick directly to the sides of the pan.
• In a food processor, pulse the chocolate wafers until very fine, like sand. Add the chocolate sauce and pulse a few more times until the mixture comes together. Pour into the prepared loaf pan and firmly press into the bottom of the pan to create a crust. Freeze for 30 minutes to set.
• Meanwhile, remove the chocolate-chocolate chip gelato from the freezer to soften. After 30 minutes, remove the loaf pan from the freezer and spread the chocolate gelato over the crust; use a small offset or rubber spatula to spread the gelato into a flat, even layer. Return the loaf pan to the freezer for another 30 minutes. Meanwhile, let the vanilla bean gelato soften at room temperature.
• When the vanilla gelato has softened, transfer it to a bowl and stir in the sliced Amarena cherries, the Amarena syrup and the red food coloring if using. Mix until the cherries are evenly dispersed and the food coloring is completely incorporated. Remove the loaf pan from the freezer and evenly spread the cherry gelato over the chocolate gelato. Place back in the freezer for at least 1 hour more; it takes longer for the cherry layer to set.
• Thirty minutes before the cherry layer is set, remove the pistachio gelato from the freezer to soften. When softened, spread in an even layer over the cherry gelato; the pistachio layer should come up nearly to the top of the pan. Cover with plastic wrap and freeze overnight.
• When ready to serve, remove the plastic wrap from the top of the pan and invert the spumoni onto a cutting board. Gently lift the loaf pan away and remove the remaining plastic wrap. Slice the spumoni into 3/4-inch slices, using a chef's knife dipped in warm water; dip the knife in the warm water between each slice. Serve immediately.

Steps:

• Heat oven to 350ºF.
• Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool completely.
• Reserve 1 cherry for garnish; chop remaining cherries. Mix cream cheese, sugar and cherry juice in medium bowl until blended. Stir in 1 cup COOL WHIP and chopped cherries. Spread onto bottom of crust. Refrigerate 20 min.
• Beat pistachio pudding mix and 1-1/4 cups milk with whisk 2 min.; spread over cream cheese layer in crust. Refrigerate 20 min.
• Meanwhile, melt 2 oz. chocolate as directed on package; cool. Make chocolate curls from remaining chocolate piece.
• Beat chocolate pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in melted chocolate and 1 cup of the remaining COOL WHIP; spread over pistachio layer in crust. Refrigerate 20 min.
• Top with remaining COOL WHIP. Refrigerate 4 hours. Garnish with chocolate curls and reserved cherry just before serving.

Steps:

• Choose a cooking pot that is large enough to accommodate a heat-proof bowl. Place the bowl in the pot and then fill it with water, but not so full that it spills over into the bowl. Remove the bowl, and place the pot on the stove and bring to a boil. Turn the heat down until the water barely simmers. Place the bowl back into the barely simmering water.
• In the bowl, combine the marsala, egg yolks, sugar, 2 tsp water , and 1/4 tsp almond extract. With a wire whisk, beat constantly until the mixture is warm and begins to thicken. Do not let the water boil while you are doing this.
• Remove the bowl from the water once it starts to thicken and whip until the mixture becomes smooth and thick. Fold in 3/4 cup of whipped cream (I whip mine before starting the cooking process) and mix carefully.
• Spoon into individual cups, cover and put in the freezer for 6 hours. (Another option is to put it in a souffe dish, but you will need to let it stay in the freezer longer).
• Sprinkle with toasted almonds when serving, if you desire.