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Recipe from: 10/1/2006 12:00:00 AM

Ingredients 9
Servings 8
Time 80


  • 1
    vanilla ice-cream
  • 500
    chocolate ice cream
  • 125
  • 5
    vanilla essence
  • 1
    egg white
  • 15
    icing sugar
  • 60
    chopped glaceè cherries
  • 125
    mixed dried fruit (mangoes, prunes), boiled. You could also use sultanas and candied orange peel
  • 30
    chopped roasted pistashios


1. Place a 1.5L domed mould in freezer. Leave the vanilla ice cream at room temperature for about 10 minutes, or until soft enough to be spread easily but firmly inside the mould, to coat base and sides. Return to freezer for about 20 minutes.
2. Soften the chocolate ice cream slightly and spread over the vanilla ice cream. Freeze again for about 20 minutes or until firm.
3. Beat the cream and vanilla essence until firm peaks form. In a separate bowl and with clean beaters, beat egg white into soft peaks and gradually add icing sugar. Fold the egg white mixture into cream, then fold in the fruits, glacé cherries and nuts. Fill the centre of the mould with cream mixture and smooth the surface. Cover with foil and freeze for at least six hours or overnight.
4. Remove from freezer and invert onto a plate. Lay a hot, damp cloth over mould and keep reheating the cloth until the mould lifts away. Try not to melt the outside of the cassata too much.

Read more on: dairy

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