Rainbow Gelato Cake

Difficulty Serves
Easy 8-10


  • Pkg Italian ladyfingers
  • 3 quarts gelato, each a different flavor and color
  • (optional) Whipped cream
  • Garnish Fresh fruit for garnish


  1. Line the interior wall of a 9- or 10-inch springform pan with ladyfingers with the flat cookie side facing inward.
  2. Spread a thick layer of gelato in the base of the pan smoothing it out to the edges.
  3. Cover and freeze until the layer is firm. Spread a second layer over the first and freeze again until firm. Repeat with the third layer.
  4. Cover the pan with aluminum foil and freeze until firm.
  5. To serve, unwrap and unlatch the sides of the pan. Allow cake to stand for 5 minutes or until a knife can easily be inserted.
  6. Cut straight down into wedges and serve immediately with fruit, your favorite sauce or whipped cream.
  7. Hint: it is best to use hard not soft cake-like ladyfingers for this recipe.
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