Recipe

Cassata

Italian ice-cream isn't all about the gelato, consider this beautiful looking cassata.

  • 1 hr cooking
  • Serves 8
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Cassata
If you thought Italian ice-cream was all about the gelato, then maybe you need to consider this beautiful looking cassata. The sophisticated tricolour dessert will have your guests shouting "Bravo!" and asking for more.

Ingredients

  • 2 , eggs separated
  • 1/2 cup (80g) icing (confectioner's) sugar
  • 1/2 cup (125ml) pouring cream few drops almond essence chocolate layer
  • 2 eggs, separated
  • 1/2 cup (80g) icing (confectioner's) sugar
  • 1/2 cup (125ml) pouring cream
  • 60 gram (2 ounces) dark eating chocolate, melted
  • 2 tablespoon cocoa powder
  • 1 1/2 tablespoon water
fruit layer
  • 1 cup (250ml) pouring cream
  • 1 teaspoon vanilla extract
  • 1 egg white, beaten lightly
  • 1/3 cup (55g) icing (confectioner's) sugar
  • 2 tablespoon red glacé cherries, chopped finely
  • 2 glacé apricots, chopped finely
  • 2 glacé pineapple rings, chopped finely
  • 1 tablespoon green glacé cherries, chopped finely
  • 30 gram (1 ounce) flaked almonds, roasted

Method

  • 1
    Beat egg whites in small bowl with electric mixer until firm peaks form; gradually beat in sifted sugar. Fold in lightly beaten egg yolks.
  • 2
    Beat cream and essence in small bowl with electric mixer until soft peaks form; fold into egg mixture. Pour mixture into deep 20cm (8-inch) round cake pan. Level top; freeze until firm.
  • 3
    For the chocolate layer, beat egg whites in small bowl with electric mixer until firm peaks form; gradually beat in sifted sugar.
  • 4
    Beat cream in small bowl until soft peaks form; fold into egg white mixture. Combine chocolate and egg yolks in small bowl; stir in blended cocoa and water. Fold chocolate mixture through cream mixture.spread over almond layer. Freeze until firm.
  • 5
    For fruit layer, beat cream and extract in small bowl with electric mixer until firm peaks form. Beat egg white in small bowl with electric mixer until soft peaks form; gradually add sifted sugar. Fold egg white mixture into cream; fold in fruit and nuts.
  • 6
    Spread fruit layer over chocolate layer and freeze until firm.
  • 7
    Run small spatula around edge of cassata; wipe hot cloth over base and side of pan. Turn cassata onto serving plate.

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