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.
g sliced almonds, toasted (To toast almonds, place on oven tray in moderate oven, 5 - 8 minutes)
Serving Size: 1 (105) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 185 g56 %
Total Fat 20.6 g31 %
Saturated Fat 10.9 g54 %
Cholesterol 145.3 mg
Sodium 68.4 mg
Dietary Fiber 2.1 g8 %
Sugars 27.1 g108 %
Protein 7.4 g
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.
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.