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1
Prepare Cake Dome: With serrated knife, cut top crust from pound cake.
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2
Place cake on 1 long side; cut lengthwise into 3 equal slices.
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3
With small spatula, spread 1 tablespoon jam on cut side of 1 cake slice.
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4
Top with another cake slice and spread with remaining 1 tablespoon jam.
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5
Top with remaining cake slice.
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6
With knife, trim off remaining crusts along sides of cake.
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7
Slice jam-layered cake crosswise into 3/8-inch-thick slices.
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8
Line deep 2 1/2-quart bowl with plastic wrap, leaving about a 2-inch overhang.
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9
Arrange cake rectangles along the bottom and up the side of bowl (slices will extend slightly above rim of bowl) to make a decorative design.
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10
If necessary, cut some rectangles into triangles to fill in any open areas, gently pushing cake pieces together to get a tight fit.
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11
With knife or kitchen shears, trim off overhanging ends of cake to create an even rim around bowl.
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12
(If you like, save trimmings to use as ice cream topping another day.)
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13
Place in freezer to firm cake dome slightly, about 20 minutes.
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14
Prepare Dome Filling: With back of spoon, working quickly, gently spread gelato over cake layer to an even thickness.
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15
Place bowl in freezer 20 minutes to firm gelato slightly.
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16
Spoon peach ice cream into center of bowl; spread evenly.
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17
Cover bowl with plastic wrap and freeze overnight to ensure dome is frozen throughout.
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18
If not serving same day, wrap and freeze up to 2 weeks.
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19
To serve, uncover bowl and invert onto platter.
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20
Wrap towel dampened with warm water around entire bowl for about 20 seconds to slightly soften dome.
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21
Remove bowl and plastic wrap.
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22
Let stand 10 to 15 minutes to soften for easier slicing.
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23
Garnish dome with raspberries.
