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Cassata
A refreshing ice cream based dessert that goes along way.
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Course:
Dessert
Cuisine:
Italian
Keyword:
Alcohol, Dairy, Eggs, Ice Cream, Nuts
Prep Time:
20
minutes
minutes
Total Time:
2
hours
hours
20
minutes
minutes
Servings:
12
people
Calories:
181
kcal
Cook Mode
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Ingredients
Metric
Imperial
1 1/2
ltrs
vanilla ice cream
softened
2
tbsp
rum
1/2
cup
sugar
3
large
egg whites
1
ltrs
raspberry sherbet
softened
3/4
ltrs
pistachio ice cream
softened
1/2
cup
candied fruit
diced
1/2
cup
whipping cream
The garnish:
1
cup
whipping cream
Candied fruit
Instructions
Line a 4 litre mould or bowl with the vanilla ice cream and freeze until firm.
1 1/2 ltrs vanilla ice cream
Cover the vanilla ice cream evenly with the raspberry sherbet and freeze until solid.
1 ltrs raspberry sherbet
Repeat the process with the pistachio ice cream.
3/4 ltrs pistachio ice cream
Beat the egg whites until foamy, and slowly beat in the sugar.
3 large egg whites,
1/2 cup sugar
Whip the cream until stiff. Fold the cream, candied fruit, and optional rum into the egg whites, folding gently until thoroughly combined.
2 tbsp rum,
1/2 cup whipping cream,
1/2 cup candied fruit
Spoon the egg white mixture into the centre of the moulded ice cream, spreading it evenly to form a smooth bottom layer.
Cover and freeze until firm.
The dish may be kept frozen for up to two weeks at this stage.
To unmould, dip the outside of the mould or bowl in hot water for 5 or 6 seconds and invert onto a cold platter.
Whip the remaining cup of whipping cream until stiff and decorate the moulded ice cream with a pastry bag fitted with a decorative tip.
1 cup whipping cream
Garnish with the candied fruit.
Candied fruit
Alternately, decorate the ice cream with the candied fruit, and serve the whipped cream in a separate bowl for the diners to serve themselves.
Nutrition
Calories:
181
kcal
|
Carbohydrates:
19
g
|
Protein:
2
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
40
mg
|
Sodium:
35
mg
|
Potassium:
41
mg
|
Fiber:
0.2
g
|
Sugar:
18
g