- Level: Intermediate
- Total: 55 min (includes chilling time)
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1259
- Total Fat
- 75 g
- Saturated Fat
- 43 g
- Carbohydrates
- 144 g
- Dietary Fiber
- 3 g
- Sugar
- 131 g
- Protein
- 10 g
- Cholesterol
- 184 mg
- Sodium
- 732 mg
I grew up enjoying slabs or scoops of spumoni to help cleanse my family's palates after our weekly dinner at any given Italian joint around Chicagoland. We always ordered at least one spumoni "for the table" which, for some reason, always made perfect sense, but as my wife, Sarah, pointed out to me way back in 2000 when she first started "coming around" the family, "Why do you guys order canoe-loads of appetizers, entrees and sides, but when the time comes for dessert, you like, order one thing….for the table, to split, like one little dessert for 10 large people. I want my own dessert, I had a salad and some chicken breast meat, I crave my own dessert and would prefer not to watch it get passed round-the-horn while you and your family absolutely decimate it spoon by spoon until it finally makes its way back to me; a puddle of crumbs, a schmeared shell of its former self. I just want my own dessert, Babe...." So I say, "…but spumoni has like, three different flavors in one." Twenty-three years later, we are still in love, yet sharing desserts.
- Level: Intermediate
- Total: 55 min (includes chilling time)
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1259
- Total Fat
- 75 g
- Saturated Fat
- 43 g
- Carbohydrates
- 144 g
- Dietary Fiber
- 3 g
- Sugar
- 131 g
- Protein
- 10 g
- Cholesterol
- 184 mg
- Sodium
- 732 mg
Ingredients
Directions
- For the cherry layer: Using a stand mixer, add 8 ounces cream cheese, 6 tablespoons butter, 1/4 cup heavy cream, 1 teaspoon vanilla extract and a pinch of salt and beat on medium speed until fluffy and smooth, about 2 minutes. Add 2 1/3 cups confectioners’ sugar. Mix until combined and smooth. Add the cherry juice. Beat until creamy, about 1 minute. Fold in the maraschino cherries. Refrigerate while you make the other layers.
- For the pistachio layer: Using a stand mixer, combine 8 ounces cream cheese, 6 tablespoons butter, 1/4 cup heavy cream and a pinch of salt and beat on medium speed until fluffy and smooth, about 2 minutes. Add 2 1/3 cups confectioners’ sugar and mix until combined and smooth. Fold in the pistachio pudding mix and pistachios. Refrigerate while you make the last layer.
- For the chocolate layer: Using a stand mixer, combine the remaining 8 ounces cream cheese, remaining 6 tablespoons butter, remaining 1/4 cup heavy cream and a pinch of salt and beat on medium speed until fluffy and smooth, about 2 minutes. Add the remaining 2 1/3 cups confectioners’ sugar and mix until combined and smooth. Fold in the cocoa powder and mini chocolate chips. Refrigerate until firm, about 15 minutes.
- To assemble, add each filling to its own pastry bag or a resealable plastic bag and snip off the end.
- In a shallow rectangular baking dish, pipe the chocolate and pistachio fillings on the two end sections of the baking dish. Fill the middle section of the baking dish with the cherry (you want to pipe the cherry filling last since it’s a little thinner than the others). Smooth the top with an offset spatula.
- Serve with halved or broken pizzelle cookies for dipping!
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