1 hour and 40 minutes

Icing Sugar, 1/3 cup
Cream, 2 and 1/2 cups
Granulated Sugar, 1/4 cup
Sponge Cake, 7 oz
Bitter Coffee, 3 espresso cups
Vanilla Extract, 1 tsp


For the vanilla gelato: In a saucepan combine one cup of cream, the granulated sugar and the vanilla extract and bring to a boil. Turn off the heat and let it cool.
Whip the remaining cream with the icing sugar and add the previously boiled cream.
Refrigerate for an hour and then pour into gelato maker for 40 minutes.
Line a bowl with wrap.
Cover the bottom and the sides of the bowl with the sponge cake and wet it with the coffee.
Pour the vanilla gelato into the bowl and put it into the freezer for 30 minutes.
Serve it with cocoa powder over.

Thanks to Coriandoli di sapore.