Cassata Gelato

"A very easy and spectacular frozen dessert which is perfect for Christmas in a hot climate. This family favourite is from an old and well-loved cookery book of mine, The Australian Women's Weekly Italian Cooking Class Cookbook."
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Ready In:



  • 2 eggs, separated
  • 12 cup icing sugar
  • 12 cup cream
  • 3 drops almond essence

  • 2 eggs, separated
  • 12 cup icing sugar
  • 12 cup cream
  • 60 g dark chocolate
  • 2 tablespoons cocoa
  • 1 12 tablespoons water

  • 1 cup cream
  • 1 teaspoon vanilla essence
  • 1 egg white
  • 4 tablespoons icing sugar
  • 2 tablespoons red glace cherries
  • 2 glace apricot
  • 2 glace pineapple rings
  • 1 tablespoon glace ginger
  • 1 tablespoon glace green cherries
  • 30 g sliced almonds, toasted (To toast almonds, place on oven tray in moderate oven, 5 - 8 minutes)


  • Beat egg whites until firm peaks form; gradually beat in sifted icing sugar. Fold in beaten egg yolks. Beat cream with almond essence until soft peaks form; fold into egg mixture. Pour mixture into deep 20cm (8") round cake tin. Smooth over top, freeze until firm.
  • Beat egg whites until firm peaks form; gradually beat in sifted icing sugar. Whip cream until soft peaks form, fold in egg white mixture. Place chopped chocolate in top of double saucepan, stand over simmering water until chocolate has melted; remove from heat, stir in egg yolks. Combine sifted cocoa and water, stir into chocolate mixture. Stir chocolate mixture through cream mixture. Spread chocolate mixture over almond layer and freeze until firm.
  • Beat together cream and vanilla until firm peaks form. Beat egg white until soft peaks form, gradually add sifted icing sugar, beating well after each addition. Stir egg white mixture into cream. Stir in chopped fruit and toasted flaked almonds. Spread fruit and nut layer on top of chocolate layer; freeze until set, preferably overnight.
  • TO SERVE:.
  • Run a small spatula around the edge of the Cassata. Run a hot cloth over the top and sides of the container. Turn out onto serving plate. Decorate, if desired, with swirls of whipped cream and grated chocolate.
  • If serving at a celebration such as Christmas, use seasonal decorations.

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  1. I have been making this dessert for years now after I first discovered the recipe for it in the Women's Weekly recipe card library. Although it can be a bit demanding timewise, due to the fact that you have to wait for each layer to freeze before completing the next, it is well worth the effort. As I do not particularly like glaced fruit I tend to chop up a couple of cherry ripes and use them instead along with the toasted almonds. It is so delicious that rarely does it last very long in my freezer!


Living in a sub-tropical climate in a tourist resort, most of our living and entertaining is done outside. My husband and I love to entertain and often have friends and family round for barbeques and dinner parties. Love trying new recipes and have a reputation (which I work to maintain) for making killer desserts! <br>Willingly share favourite recipes for friends and always volunteer to bring something special when we are invited out. <br>I have a lot of fun with my Red Hat lady friends and am in training to be a very eccentric old lady!! <br>Every October I host a Pink Ribbon Breakfast at my home, raising awareness and funds for Breast Cancer research. We're up to 53 guests and counting!! Most of the recipes I use for the breakfast come from Recipezaar!!
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