cassata

Preparation

1. Leave the ice cream to slightly soften outside the fridge.
2. Sprinkle the macaroon chunks with the amaretto liqueur.
3. Line a cake form (approx. 1 liter) with plastic foil, leaving it hanging over the edges of the cake form. Sprinkle the hazelnuts into the cake form. Remove the chocolate cream ice cream from its box, cut the ice cream block into 3 thick slices, so it would fit into the form. Smooth the ice cream out with a spoon.
4. Sprinkle the deep-freeze fruit mix (NOT the raspberries) on top, then repeat the chocolate cream ice cream procedure with the strawberry cream ice cream, including the smoothing out.
5. Sprinkle the macaroon on top of the strawberry cream ice cream, then repeat the ice cream process with the vanilla cream ice cream. Cover the ice cream with thin slices of chocolate cake, then cover with cling foil and leave to cool in the freezer for approx. 5 hours (preferably overnight).
6. Approx. 10 minutes before serving, remove the cassata from the freezer. Dip the cake form into hot water, then remove the ice cream cake from the form by carefully pulling at the cling foil.  
7. Cut into pieces with a warmed knife.
Serving suggestion
Garnish with raspberries and serve while still cold.
 
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9. Rating: 2.50/5 (4 votes)
   Rating 2.50/5
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