Name: Ice-cream cassata log
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: Cassata log; 4 sponge finger biscuits (savoiardi); 2 litre neapolitan ice-cream, softened slightly; 2 tablespoon red glace cherries, coarsely chopped; 2 tablespoon green glace cherries, coarsely chopped; 1/4 cup blanched almonds, toasted, coarsely chopped; 150 gram dark chocolate, chopped

Ingredients

Cassata log

4 sponge finger biscuits (savoiardi)

2 litre neapolitan ice-cream, softened slightly

2 tablespoon red glace cherries, coarsely chopped

2 tablespoon green glace cherries, coarsely chopped

1/4 cup blanched almonds, toasted, coarsely chopped

150 gram dark chocolate, chopped

Method

Cassata log

1.Line a 21x10cm (base measurement) loaf pan with plastic food wrap, extending plastic over sides for easy removal. Arrange biscuits on base of prepared pan; trim biscuits to fit.

2.Place vanilla ice-cream in a medium bowl to soften; stir in cherries (freeze remaining ice-cream until required). Spread ice-cream over biscuits and freeze for 30 minutes or until firm.

3.Place chocolate ice-cream in a medium bowl to soften; stir in almonds and two-thirds of the chocolate. Spread chocolate ice-cream over vanilla layer. Freeze for 30 minutes or until firm.

4.Place strawberry ice-cream in a medium bowl to soften. Spread over chocolate layer. Cover with plastic food wrap; freeze for 1 hour or until firm.

5.Remove cassata from pan. Invert on a serving platter. Remove plastic food wrap. Top with remaining chocolate. Cut into slices to serve.

You must make the cassata in stages, making sure each layer is firm before topping with next layer. To make it easier to remove cassata from the pan, dip pan briefly in warm water.
Note

Woman's Weekly Food

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Ingredients

Method

Cassata log

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