Let both gelato flavours sit out on the countertop for 15 minutes to soften.
Meanwhile, line a 9-inch round springform pan with plastic wrap and bring it up and over the sides of the pan.
Cut the dome off the sponge cake so it is flat.
Slice the cake horizontally into two halves.
Place half of the genoise sponge cake on the bottom of the pan.
Spread three-quarters of the PGI Blueberry Gelato over the cake layer.
Spread three-quarters of the PGI Vanilla Gelato over the PGI Blueberry Gelato. Smooth.
Place the other half of the sponge cake on top.
Cover the pan and place it in the freezer for at least 6 hours.
Unmold the cake and remove the plastic.
Cover the cake with one recipe of Real Whipped Cream using an offset spatula or a spoon to swirl decoratively.
If desired, pipe whipped cream decorations on top.
Place the cake back in the freezer for 20 minutes before serving.