Citrus Sorbet & Vanilla Bean Gelato Cake with Italian Meringue

This Citrus Sorbet & Vanilla Bean Gelato Cake recipe utilises a selection of fruit sorbets and vanilla bean gelato. Combined with divine, delicate meringue prepared the Italian way, it really is the perfect dessert.

Read on for the full recipe – part of our Italian-inspired Taste of Summer series.

Prep time: 1 hour + overnight chill and freeze time (+ 30 mins cook time)

Serves: 8-10

Featured Appliances: KitchenAid ‘Artisan’ Stand Mixer & KitchenAid Ice Cream Maker Bowl Attachment

Ingredients

1 x 500g rectangle vanilla or Madeira cake

Orange sorbet

½ cup water

½ cup caster sugar

2½ cups freshly squeezed orange juice, pulp removed

Vanilla bean gelato

150ml milk

1 vanilla bean pod, split and seeds scraped out

4 egg yolks

100g caster sugar

400ml thickened cream

Lemon and passionfruit sorbet

⅔ cup caster sugar

½ cup lemon juice

½ cup strained passionfruit juice

Italian meringue

220g caster sugar

¼ tsp cream of tartar

4 egg whites, room temperature

Method for Citrus Sorbet & Vanilla Bean Gelato Cake with Italian Meringue

1. Line a 25cm x 10cm (7cm deep) loaf pan with baking paper, extending 10cm over the sides. Cut the vanilla cake to size and place it at the bottom of the pan.

2. To make the orange sorbet, place ½ cup of water and sugar in a medium saucepan over medium-low heat. Cook for 5 minutes, stirring until dissolved. Bring to boil then reduce heat to low and simmer, without stirring, for 8-10 minutes or until syrupy. Remove from heat and stir in orange juice. Chill for up to 2 hours or until cold, then pour the cold mixture into a pre-frozen KitchenAid Ice Cream Bowl Attachment. Churn using the KitchenAid Ice Cream Maker Attachment for 15-20 minutes or until thick.

3. Spoon the mixture over the cake in the pan, and use an offset spatula to smooth the surface so it’s level. Freeze for up to 4 hours or until firm. Wash the KitchenAid Ice Cream Bowl and return to freezer.

4. To make the vanilla bean gelato, place milk and vanilla bean pod in a medium saucepan over medium heat. Remove from heat just before it starts to simmer. Set aside for 10 minutes to allow vanilla to infuse and the mixture to cool down slightly. Discard vanilla bean.

5. In a bowl fitted to a KitchenAid ‘Artisan’ Stand Mixer, whisk egg yolks and sugar together on high speed for 5 minutes or until the mixture is pale and silky. Slowly pour in milk mixture, whilst whisking, until incorporated. Pour mixture into a clean medium saucepan over low heat and stir constantly, until thick enough to coat the back of a wooden spoon (about 8-10 minutes). Pour through a fine sieve. Stir in thickened cream and refrigerate for 4 hours or until cold. Transfer to the pre-frozen KitchenAid Ice Cream Bowl Attachment and churn for 20-25 minutes or until thick.

6. Spoon the mixture over the orange sorbet layer and level using a palette knife. Return to the freezer for 4 hours or until set. Wash the KitchenAid Ice Cream Bowl and return to freezer.

7. To make the lemon and passionfruit sorbet, combine sugar and 1½ cups of water in a medium saucepan over medium-low heat and cook, stirring, for 5 minutes, or until dissolved. Bring to a boil, then reduce heat to low and simmer, without stirring, for 12-15 minutes or until syrupy. Remove from heat and stir in lemon juice and strained passionfruit juice. Chill for up to 2 hours or until cold. Pour mixture into KitchenAid Ice Cream Bowl and churn for 20 minutes or until thick.

8. Add the lemon and passionfruit sorbet layer to the cake. Fold over paper to cover and freeze overnight or until firm.

9. To make the Italian meringue, combine sugar and 220ml of water in a small saucepan over high heat, stirring, until dissolved. Once the sugar has dissolved, stop stirring and bring to a boil. Reduce heat to medium, brushing down the sides of the saucepan with a clean, wet pastry brush to remove sugar crystals. Cook until syrup reaches 115°C on a candy thermometer (about 12-15 minutes). Start whisking egg whites with cream of tartar on high in a clean KitchenAid bowl fitted with a whisk attachment.

10. Bring the sugar syrup to 121°C (hard-ball stage). Remove syrup from heat and gradually pour into the meringue whilst continuously whisking at high speed.

11. Once the syrup has been added, reduce speed to medium and continue to whisk until the mixture has come to room temperature and the meringue is thick, white and glossy (about 15 minutes). Transfer the mixture into a piping bag fitted with a star nozzle.

12. Remove the cake from the tin and transfer it to a platter. Pipe rows of rosettes on top of ice cream. Using a blow torch, gently caramelise meringue until dark golden. Serve immediately or place back into the freezer until needed.