Berry Swirl Gelato Cake

• 2 cups fresh blackberries
• 2 cups fresh raspberries
• 5 cups waffle cone pieces (about 1 7-oz. pkg. waffle cones)
• 1/3 cup cocktail peanuts
• 2 1/2 tablespoons granulated sugar
• 1/2 teaspoon kosher salt
• 7 tablespoons salted butter, melted
• 1/3 cup malted milk powder
• 2 (1-qt.) containers vanilla bean gelato
• 2 to 3 cups assorted fresh berries
• Powdered sugar (optional)

1. Process blackberries and raspberries in a food processor until very smooth. Pour through a fine wire-mesh strainer, using the back of a spoon to press as much pulp through as possible; discard solids. Cover and chill 2 hours to 2 days.
2. Preheat oven to 350u0b0F. Pulse waffle cone pieces, peanuts, sugar, and salt in a food processor until coarsely ground. Add butter, and pulse until well combined. Using a straight-sided glass, press the mixture into the bottom and all the way up the sides of a 9-inch springform pan.
3. Bake in preheated oven until fragrant, 10 to 12 minutes. Cool completely, about 30 minutes. Freeze 30 minutes.
4. Beat malt powder and 1 quart of gelato with an electric mixer at low speed until smooth and soft, about 1 minute. In a separate bowl, beat chilled berry puree and remaining quart of gelato at low speed until blended, about 1 minute.
5. Spoon some of the berry-gelato mixture into prepared pan. Top that with some of the malted gelato. Repeat layers, ending with the berry-gelato mixture. Using a wooden skewer, swirl layers together. Cover and freeze 24 hours. Remove sides of pan. Just before serving, top cake with berries and, if desired, a sprinkling of powdered sugar.
6. Allow 24 hours for freezing.

fresh blackberries, fresh raspberries, waffle cone, cocktail peanuts, sugar, kosher salt, butter, milk powder, containers vanilla bean, fresh berries, powdered sugar

Taken from www.myrecipes.com/recipe/berry-swirl-gelato-cake (may not work)