Malted Berry Swirl Gelato Pie

Boston’s recent heat wave made me crave something refreshing to cool off with and I found a recipe I wanted to attempt to recreate in Southern Living Magazine. Credit goes to Marian Cooper Cairns for her submission of the Berry Swirl Gelato Cake and the recipe below is what I followed (though I decided to make mine a pie)!

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Ingredients

  • 2 cups fresh blackberries
  • 2 cups fresh raspberries
  • 5 cups waffle cone pieces (about 1 [7-oz.] pkg. waffle cones)
  • 1/3 cup cocktail peanuts
  • 2 1/2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 7 tablespoons salted butter, melted
  • 1/3 cup malted milk powder
  • 2 (1-qt.) containers vanilla bean gelato
  • 2 to 3 cups assorted fresh berries (for topping)
Step 1

Process blackberries and raspberries in a food processor until very smooth (feel free to use whatever type of berries you prefer). Pour through a fine wire-mesh strainer, using the back of a spoon to press as much pulp through as possible; discard solids. Cover and chill at least 2 hours.

 

Step 2

Preheat oven to 350°F. Pulse waffle cone pieces, peanuts, sugar, and salt in a food processor until coarsely ground. Add butter, and pulse until well combined. Using a straight-sided glass, press the mixture into the bottom and all the way up the sides of a 9-inch springform pan (if you use 9 inch, you can go higher with more layers, I used a 10-inch springform for the pictured dessert above).

 

Step 3

Bake in preheated oven until fragrant, 10 to 12 minutes. Cool completely, about 30 minutes. Freeze 30 minutes.

 

Step 4

Beat malt powder and 1 quart of gelato with an electric mixer at low speed until smooth and soft, about 1 minute. In a separate bowl, beat chilled berry puree and remaining quart of gelato at low speed until blended, about 1 minute.

Step 5

Spoon some of the berry-gelato mixture into prepared pan. Top that with some of the malted gelato. Repeat layers, ending with the berry-gelato mixture. Using a wooden skewer, swirl layers together. Cover and freeze 24 hours. Remove sides of pan. Just before serving, top cake with berries (I made a simple jelly glaze for my fruit).

One thought on “Malted Berry Swirl Gelato Pie

  1. Cliff Langweiler

    That I get this to read the articles is a myth. I want the photos! ________________________________

    # July 22, 2019 at 1:07 pm Reply

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