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Italian Cassata

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This Italian Cassata recipe is an uncomplicated one which even a toddler can put together. Its easy and takes very little time in preparation. Try this Italian Cassata recipe, there is no way you can go wrong with this dessert.
Ingredients
  Vanilla ice cream 1 1⁄2 Quart, softened
  Raspberry sherbet 1 Quart, softened
  Pistachio ice cream 3⁄4 Quart, softened
  Diced candied fruit 1⁄2 Cup (8 tbs)
  Rum 2 Tablespoon
  Egg whites 3 Large
  Sugar 1⁄2 Cup (8 tbs)
  Whipping cream 1 Cup (16 tbs)
  Candied fruit 1⁄4 Cup (4 tbs)
Directions

Line 12 cup mold evenly with vanilla ice cream.
Freeze until firm, preferably in 0 °F freezer.
Cover vanilla ice cream evenly with layer of raspberry sherbet; freeze again.
Cover with layer of pistachio ice cream; freeze solid.
Cover diced candied fruit with rum; set aside.
Beat egg whites until foamy.
Slowly beat in sugar.
Whip 1/2 cup whipping cream until stiff.
Fold cream and rum-soaked fruit into meringue until thoroughly combined.
Spoon into center of molded ice cream.
Spread to make smooth bottom layer; cover.
Freeze until firm (5 hours, or will keep up to 2 weeks).
To unmold, dip outside of mold in hot water 6 seconds; invert onto cold platter.
Whip remaining cream until stiff; put into pastry bag fitted with decorative tip.
Decorate with cream and candied fruit; serve sliced.

Recipe Summary

Cuisine: 
Italian
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake

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