The Times West Virginian

My Favorite Recipe

May 27, 2011

Winning cake is ‘easy, easy easy’

LuAnn Pallotta’s Triple Layer Ice Cream Cake with Fruit Salsa tops ‘My Favorite Recipe’

FAIRMONT — There’s chocolate cake.

With thick gooey frosting, it’s always a welcome treat.

Then you have fruit-flavored cakes. They’re good, too.

Don’t forget pound and coffee cakes.

But if you want a cool, light, refreshing different kind of cake, you’ll want a frozen slice of LuAnn Pallotta’s Triple Layer Ice Cream Cake with Fruit Salsa.

It was the hands-down favorite in the May edition of “My Favorite Recipe,” winning Pallotta another first-place blue ribbon.

It looks complicated to make, but “it’s easy, easy, easy,” she said.

It has four ingredients: ice cream, two flavors of sorbet or sherbet, and gingersnap cookies.

She used raspberry and mango sorbet.

“You could use sherbet,” she said. “Sometimes people have trouble finding sorbet. It is more expensive, too. But it has a bolder flavor and brighter color, and that makes it prettier.

“And you can use any layers of flavor you wanted to, as long as you have premium vanilla ice cream in the middle. That makes it creamy.”

She makes a fruit salsa for fish and thought one would taste good on this ice cream cake, as well.

“I make it with pineapple, mango, concoctions like that, with herbs.

“You can make this super fast and easy. There’s no baking involved, so it’s good for summer. It’s light, cool and refreshing. That’s why I like it for summer.

“And the salsa makes it healthy. Sorbet and sherbet are both lower in calories and fat than ice cream. And you can use any flavor of sherbet in place of sorbet. I’ve done that many times and it’s just as good.”

Family occasions, neighborhood get-togethers, parties ... or just after a Tuesday night supper, her ice cream cake is good any time.

“We had some friends who just came back from a cruise. And you know how fabulous the food is on them. He said he enjoyed this more than anything he had on the cruise.

“That’s a big compliment.

“The only time-consuming thing about this is dicing all the fruit. And you do have to keep running back to the freezer for each layer. But that’s it.

“How easy is that?” she said.

“You can decorate the top with gingersnaps or put them between each layer of sorbet and ice cream, but you don’t have to. It’s just easy, easy, easy.

“Anybody can make this, absolutely. And you can make it in different shaped pans. Making it in two loaf pans wold look pretty sliced. There are all sorts of possibilities.”

This is Pallotta’s third first-place win in the “My Favorite Recipe” contest. She previously won last May’s cake contest with her Tiramisu Cheesecake and the December “Holiday Food” competition with her Pay Day Bar.

The contest for June is pie. To be featured on the “My Favorite Recipe” page, contact Debbie Wilson at 304-367-2549 or at dwilson@timeswv.com.

Email Debra Minor Wilson at dwilson@timeswv.com.

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