(Home made ice-cream cake - Our recipe)

Time: preparation: 20 minutes 400 g (14 oz) sponge cake 150 g (5 1/2 oz) candied cherries 500 g (1,1 lb) vanilla ice-cream 250 g (8 1/2 oz) chocolate ice-cream Maraschino liqueur easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

For realizing this cake you can use ready sponge cake or you can make it by your hands following our instructions.
Let the two kinds of ice-cream soften lightly atroom temperature. Meanwhile cut 100 g (3 ½ oz) candied cherries into small pieces and put apart the remaining cherries for garnishing the surface of your cake.
Cut your sponge cake into 3 layers. Put the first in a deep mould and baste it with a mixture made with water and maraschino liqueur. You have to mix maraschino and water according to your taste. Put the candied cherries in the half of vanilla ice-cream and stir with delicacy. Spread this ice-cream on the first layer. Put the second layer on top of the first, baste it and spread the chocolate ice-cream. Complete with the third layer; baste it and spread the remaining vanilla ice-cream.
Put the cake in the freezer. Remember to take it out 10-15 minutes before serving and decorate the surface with the whole cherries put apart.

What's the right wine?
Our suggestion is serving a very cold orange-flavoured liqueur (arancino) after eating the cake.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".