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Neapolitan terrine
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Prep Time:
400 minutes
Cook Time:
Total Time:
400 minutes
"Create a festive ice-cream dessert with just 5 ingredients."
Ingredients:
  • 300ml pistachio ice-cream*
  • 495g sponge cake*
  • 80ml grappa
  • 300ml raspberry ice-cream or strawberry ice-cream
  • 300ml white chocolate ice-cream or vanilla ice-cream
Instructions:
  • Allow the pistachio ice cream to soften at room temperature for 15 minutes.
  • Remove the top and bottom crust from the sponge, then cut the sponge in half lengthwise.
  • Prep a 2-litre (8-cup) terrine or loaf pan by lining it with plastic wrap. Layer the pistachio ice cream on the bottom, then freeze for 1 hour until solid. Add half the sponge and drizzle with half the grappa. Freeze for 15 minutes while you start softening the berry ice cream.
  • 1. Smooth berry ice cream in the terrine and place in the freezer for 1 hour or until solid. Once solid, let white chocolate ice cream soften. Layer the remaining sponge in the terrine, sprinkle with the rest of the grappa, and add a final layer of ice cream. Cover and freeze for a minimum of 4 hours until firm.
  • Allow to gently soften for 5 minutes, then carefully turn out and cut into thick slices. Enjoy with optional small glasses of grappa.

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