Filled Veneziana is a delicious ice cream cake filled with vanilla cream, chocolate, and Marsala. Originating from the Veneto region, it is a typical Venetian dessert much loved during the summer. Its soft texture pairs perfectly with the intense flavor of chocolate and the sweetness of the cream. Perfect to enjoy on any occasion!
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Prepare the two ice creams following the related recipes, but halving the indicated quantities
When the ice creams are ready, move on to filling the veneziana
Cut the latter into five discs, which will be rather thin
For this reason, make sure to use a very sharp knife
Place the base disc on the work surface, moisten it with dry Marsala wine, and spread half of the custard ice cream on top
Cover with the second disc, moisten this one too with Marsala, and spread half of the chocolate ice cream on top
Repeat the two layers once more and cover with the last layer of veneziana, reassembling it completely
When layering, make sure the ice cream remains clearly visible between one disc and the next so as to give the veneziana its characteristic 'striped' appearance
Once filled, place the veneziana in the freezer for about 2 hours
After this time, cut the chocolate into pieces, put it in a saucepan, add half a glass of water, and place the pan on the heat
Cook over a bain-marie, stirring constantly until the chocolate has completely melted
Keep the chocolate warm in the bain-marie for the moment and remove the veneziana from the freezer
At this point you can proceed in two ways: either pour the chocolate directly over the whole veneziana
Cake Pan
Bowl
Whisk
Store in the freezer until ready to serve
Can be served as a dessert or snack
Italia, Veneto
