Fiorentina Gelato Sandwich Recipe

Make and bake sponge

Preheat the oven to 180°C (350°F). Line a small baking tray or 20 cm (8 in) square pan with parchment. In a heatproof bowl, whisk the 3 eggs and 3 tbs sugar over a double boiler (warm water, not boiling) until the mixture is warm to the touch and sugar has dissolved, about 2–3 minutes. Remove from heat and whisk vigorously with an electric mixer until the mixture triples slightly in volume and is pale and ribbony, about 4–5 minutes.

Sift the 3 tbs flour and 1/2 tsp baking powder over the whipped eggs and fold gently with a spatula to preserve air. Fold in 1 tbsp orange zest and 1 tbsp orange juice. Fold in the cooled melted butter and 1/8 tsp salt just until combined. Do not overmix.

Pour the batter into the prepared pan and smooth the top. Bake 8–10 minutes, or until the top is set and a toothpick comes out clean. The cake should be very light and slightly springy. Allow to cool in the pan 5 minutes, then invert onto a rack and cool completely. Trim into 8–10 discs (about 6–7 cm / 2.5–3 in) using a round cutter, or cut into pairs of matching rectangles for sandwiches. Yield: enough for about 8 sandwiches (16 discs) if you make thin rounds; adjust cutter size as needed.

Soften the 500 ml gelato in the refrigerator until scoopable but still cold, about 10–15 minutes, or for firmer control place in a chilled bowl and press with a spoon to shape.

Portion about 60 ml (4 tbs) of gelato for each sandwich. For neat sandwiches, place a scoop on one sponge disc, top with a matching disc, then press gently to spread the gelato evenly to the edges. Arrange assembled sandwiches on a baking tray lined with parchment and freeze solid for at least 2 hours (preferably overnight) before dipping.

Place 200 g chopped dark chocolate in a heatproof bowl. Set a small pot of water to simmer (double boiler method). Put the bowl over the pot (do not let bowl touch the water) and melt the chocolate, stirring until smooth. Remove from heat and stir in 2 tbs oil and 1 tsp corn syrup or honey if using, to achieve a glossy, slightly fluid dipping consistency. Keep warm over very low heat or in a thermos to maintain fluidity. If the chocolate thickens, stir in a little more oil, 1/2 tsp at a time.

In a small nonstick skillet or saucepan, combine 3 tsp sugar and 1 tsp water. Heat over medium until the sugar dissolves and turns a light amber color (watch carefully to avoid burning). Add the 100 g pistachios and stir quickly to coat with the caramel. Spread the nuts on parchment and sprinkle with 1/8 tsp salt; separate with a fork as they cool. Once cool, roughly chop or coarsely crush the candied pistachios and set aside.

In a bowl combine 50 g crushed crackers, 2 tbs sugar, 1 tsp cocoa powder and 2 tbs melted butter. Mix until the crumbs are evenly moistened and resemble damp sand. Spread on parchment and bake at 160°C (320°F) for 8–10 minutes, stirring halfway, until fragrant and slightly crisp. Allow to cool; break up any clumps. Sprinkle with 1/4 tsp flaky sea salt.

Remove frozen gelato sandwiches from the freezer. Working one at a time (to keep others frozen), dip each sandwich into the warm chocolate to coat at least half or fully enrobe the sandwich — use a fork or dipping tool to lift and let excess chocolate drip back into the bowl. Place dipped sandwich on parchment.

While the chocolate is still wet, immediately sprinkle the exposed chocolate edge or top with the caramel chocolate crumb and press a few pieces of chopped candied pistachio onto the chocolate so they adhere. If you like, dust a little powdered sugar on the exposed sponge surfaces for contrast and/or drizzle a teaspoon of extra melted chocolate over the top for decoration.

Return finished sandwiches to the freezer to set the chocolate for at least 20–30 minutes before serving. Store wrapped in an airtight container in the freezer up to 1 week for best texture.