Gelato Cake


Gelato Cake



  • 1L each of vanilla, chocolate and strawberry Bottega Del Gelato
  • 2 x 30g bars Flake, crushed
  • 2 x 45g packets Maltesers, crushed
  • 2 x 50g bars Violet Crumble, crushed
  • 75g white marshmallows, chopped
  • Hundreds & thousands, to decorate


Place chocolate gelato and Flake in a large bowl and set aside to soften. Once soft, beat with a wooden spoon until the Flake is well combined. Spoon into a 23cm round spring-form pan and smooth with a spatula. Cover with foil and freeze until firm.

Clean the bowl. When chocolate gelato layer is firm, place vanilla gelato and Maltesers in the bowl. Set aside to soften, then beat until combined.

Remove pan from freezer, sprinkle with Violet Crumble, then spoon vanilla gelato over top and smooth. Freeze until firm.

Repeat with strawberry gelato and marshmallows.

When ready to serve, carefully remove collar and decorate with hundreds and thousands.



Recipe modified from Chrissy Freer recipe - delicious. - September 2002

Photography by Ben Dearnley