Spumoni loaf

Spumoni Loaf

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Lucille Hoerle


This is a fruit studded cream filling encased in a luscious layer of velvety egg custard. There is no ice cream in this dessert. It tastes decadent but only has 190 calories per slice.

I got this recipe out of a magazine years ago.


★★★★★ 1 vote

15 Min


  • 2 c
  • 3
  • 1/4 tsp
  • ·
  • 1/2 tsp
    orange extract
  • 1
  • 1 c
    heavy or whipping cream
  • 1/3 c
    diced mixed candied fruit
  • 1 large
    strawberry for garnish

How to Make Spumoni loaf


  1. In a heavy 2 quart saucepan with a whisk, heat milk, eggs, salt, and 3/4 cups sugar until blended. Cook over medium low heat until mixture thickens and coats a spoon, about 30 minues, stirring frequently. (Do not boil or mixture will curdle.) Remove saucepan from heat, stir in orange extract. Pour custard mixture into medium bowl; cover and freeze about 3 hours or until almost firm.
  2. With the back of a large spoon, spread frozen mixture evenly to line inside of 8 1/2 by 4 1/2 load pan. Cover and freeze about 1 hour.
  3. Grate 1 tsp peel half of lime and set aside. Wrap remaining lime in plastic wrap and save for later. In small bowl with mixer at medium speed, beat heavy cream and 1/4 cup sugar until soft peaks form. Fold in candied fruit and grated lime peel. Remove pan from freezer and spoon whipped cream mixture into center of frozen custard. Cover and freeze overnight or until firm.
  4. To serve: Invert spumoni onto chilled platter. Garnish with straberry slices and lime peel curls.

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