20 minutes
A delightful dessert featuring sweet corn gelato, polenta cake cubes, blackberry sauce, whipped zabaglione, and fresh blackberries.
Sweet Corn Gelato
cups
Polenta Cake, cubed
cups
Blackberry Sauce
cups
Whipped Zabaglione, cold
Blackberries, for garnish
cups
1. Divide Gelato
Begin by taking your sweet corn gelato and dividing it evenly among six sundae dishes or bowls.
2. Add Polenta Cake
Scatter about ¼ cup of polenta cake cubes over the gelato in each bowl.
3. Drizzle Blackberry Sauce
Drizzle about 2 tablespoons of blackberry sauce over the cake and gelato in each bowl.
4. Top with Zabaglione
Top each serving with a generous spoonful of cold whipped zabaglione.
5. Garnish with Blackberries
Finish each coppetta with a few fresh blackberries as a garnish.
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