Zoto – Italian Panettone Ice Cream Dome

Ingredients

• 1 loaf Panettone loaf (Traditional Italian sweet bread, sliced into equal pieces; keep the bottom slice for the top of the dome)
• 30 ml Amaretto liqueur (Used to soak panettone and flavor ice‑cream; can substitute with orange juice for a non‑alcoholic version)
• 500 ml Vanilla ice cream (Soften slightly before mixing)
• 500 ml Chocolate hazelnut ice cream (Mix with chopped hazelnuts and a splash of Amaretto)
• 50 g Hazelnuts, toasted and chopped (Adds crunch to the chocolate layer)
• 1 orange Orange zest (Finely grated; adds fresh citrus aroma)
• 100 g Fresh cherries, pitted and halved (Mix into vanilla ice‑cream layer)
• 50 g Candied orange peel, diced (Adds sweet chewiness)
• 4 large Egg whites (Room temperature; whip to stiff peaks)
• 225 g Granulated sugar (For Italian meringue; heat with water to 110 °C)
• 6 tablespoons Water (Combine with sugar for syrup)
• 1 pinch Edible glitter (silver or gold) (For decorative sparkle)
• 150 g Fresh fruit for garnish (strawberries, pineapple, etc.) (Toss with a little sugar before placing on top)

Instructions

1. Slice the panettone

   Remove any paper, then cut the panettone into even slices about 2‑3 cm thick. Keep the bottom slice aside for later use as the dome lid.

   Time: PT5M

2. Soak the slices

   Lay the slices on a tray and drizzle the Amaretto (or orange juice) over them, allowing each piece to absorb the liquid evenly.

   Time: PT3M

3. Soften vanilla ice cream

   Place the vanilla ice cream in a shallow bowl and let it sit at room temperature for about 5 minutes, then stir gently to loosen.

   Time: PT5M

4. Mix vanilla filling

   Fold the orange zest, halved cherries and diced candied peel into the softened vanilla ice cream until evenly distributed.

   Time: PT5M

5. Assemble the base layer

   Spread the vanilla mixture onto each soaked panettone slice, leaving about 1 cm of space at the top edge for the later meringue topping.

   Time: PT5M

6. Freeze the base

   Place the assembled slices in the freezer for 1 hour until firm.

   Time: PT1H

7. Prepare chocolate hazelnut center

   Mix the chocolate hazelnut ice cream with the toasted chopped hazelnuts and a splash of Amaretto; stir until uniform.

   Time: PT5M

8. Add the chocolate heart

   Spoon the chocolate‑hazelnut mixture into the centre of each frozen vanilla‑ice‑cream slice.

   Time: PT5M

9. Cap the dome

   Place the reserved bottom panettone slice on top of the chocolate layer and press gently to seal.

   Time: PT3M

10. Final freeze

    Return the assembled domes to the freezer and freeze for 2 hours 30 minutes until completely solid.

    Time: PT2H30M

11. Whip egg whites

    Using an electric mixer, whip the 4 egg whites on medium‑high speed until soft peaks form.

    Time: PT5M

12. Heat sugar syrup

    Combine 225 g sugar with 6 Tbsp water in a saucepan. Heat over medium heat, stirring until dissolved, then stop stirring and bring to a boil. Heat until the syrup reaches 110 °C.

    Time: PT5M

    Temperature: 110°C

13. Make Italian meringue

    With the mixer running on high, slowly stream the hot syrup into the whipped egg whites. Continue beating until the mixture is glossy, thick and holds stiff peaks.

    Time: PT5M

14. Pipe meringue over dome

    Spread or pipe the glossy meringue over the top of each frozen dome, covering it completely to resemble a snow‑capped cake.

    Time: PT5M

15. Caramelise the meringue

    Using a kitchen blow torch, lightly torch the meringue until it turns a light golden brown.

    Time: PT2M

16. Prepare fruit garnish

    Toss sliced strawberries, pineapple or other fresh fruit with a teaspoon of sugar, then arrange on the side of the dome.

    Time: PT5M

17. Add edible glitter

    Sprinkle a pinch of silver or gold edible glitter over the meringue for a festive sparkle.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g