Renato Poliafito’s Spumoni Loaf

Name: Renato Poliafito’s Spumoni Loaf
Ingredients: 285 grams (2 cups) all-purpose flour; 5 grams (1 teaspoon) baking powder; 1 gram (¼ teaspoon) fine sea salt; 225 grams (8 ounces) almond paste, coarsely chopped; 200 grams (1 cup) granulated sugar; 335 grams (24 tablespoons) unsalted butter, at room temperature; 4 large eggs, at room temperature, separated; 75 grams (⅓ cup) whole milk; 10 grams (2 teaspoons) almond extract; 5 grams (1 teaspoon) pure vanilla extract; 20 grams (3 tablespoons) cocoa powder, sifted; 30 grams (2 tablespoons) boiling water; 20 grams (2 tablespoons) mini chocolate chips; 1 gram (¼ teaspoon) pistachio extract; Green food gel; 40 grams (¼ cup) unsalted pistachios, toasted and roughly chopped; Red food gel; 65 grams (3 tablespoons) cherry preserves; 130 grams (6 tablespoons) raspberry preserves; 170 grams (6 ounces) dark chocolate, chopped; 175 grams (¾ cup) heavy cream; 105 grams (⅓ cup) light corn syrup; Pinch of fine sea salt; 20 grams (2 tablespoons) chopped pistachios, for garnish; 3 maraschino cherries, for garnish

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BAKED GOODS Spumoni Loaf From Renato Poliafito Spumoni is a traditional Southern Italian dessert, a multilayered stack of gelato (usually cherry, pistachio, and

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