Serves: 12 | Tin: standard loaf pan, lined with baking paper
A festive no bake dessert that looks incredible and takes minutes to put together. Layers of panettone and strawberry gelato, frozen until firm and sliced at the table.
Ingredients
1 standard panettone (750g)
1 batch strawberry gelato, homemade [link to strawberry gelato recipe] or store bought
Fresh strawberries, to serve
Method
Line your loaf pan with baking paper, leaving a little overhang on the long sides so the cake lifts out easily.
Slice the panettone into even slices.
If your gelato is very firm, leave it at room temperature for about 30 minutes until it is just soft enough to scoop and spread.
Lay a layer of panettone slices in the base of the pan, trimming to fit.
Scoop a generous layer of gelato over the top and spread it out evenly.
Repeat the layers until the pan is full. Three layers of each is perfect.
Cover and freeze until completely firm.
When ready to serve, lift the cake out using the baking paper and place on a board. Slice with a hot knife and top with fresh strawberries just before serving.
Elliot's Tips
Let the gelato soften slightly. It should be scoopable and spreadable but not melted. If it is straight from a very hard freeze, give it about 30 minutes.
Use a hot knife for clean slices. Run your knife under hot water, wipe it dry and slice. Re-heat between cuts for neat layers.
Add the strawberries at the last minute. Fresh berries straight onto the cake just before serving keep them bright and juicy.
Homemade or store bought both work. Use a good quality gelato and the cake does the rest.
Make it ahead. This lives happily in the freezer until you need it, which makes it a stress free Christmas dessert.