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Zoto – Italian Panettone Ice Cream Dome
A show‑stopping, no‑bake Italian dessert made from a sliced panettone dome filled with vanilla ice‑cream mixed with orange zest, cherries and candied peel, a heart of chocolate hazelnut ice‑cream, all wrapped in a glossy Italian meringue and finished with a blow‑torch caramelised top and edible glitter.
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Cost Breakdown
Critical Success Points
- • Ensuring the panettone slices are uniformly thick
- • Leaving a 1 cm gap at the top for the meringue
- • Freezing the base for a full hour before adding the chocolate layer
- • Heating the sugar syrup to exactly 110 °C
- • Slowly incorporating the hot syrup into the egg whites
- • Caramelising the meringue with a blow torch without burning
Safety Warnings
- • Hot sugar syrup can cause severe burns; handle with care.
- • Use the blow torch away from flammable materials and keep a fire extinguisher nearby.
- • Raw egg whites may carry salmonella; use pasteurized eggs if concerned.
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