Toasted Nut Cassata

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READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line base of 20cm (8") springform pan with aluminium foil.
  • Combine glace fruit and brandy, mix well, let stand 10 minutes.
  • Whip cream and sugar until thick, fold in fruit and brandy, spread cream mixture over base of springform pan, freeze.
  • Put chopped chocolate and butter in top of double saucepan, stir over gently-simmering water until melted; cool.
  • Combine half the softened ice-cream and vanilla, add approximately half a cup of this ice-cream to melted chocolate mixture, mix well and add chocolate mixture to ice-cream, mix well; the melted chocolate gives the ice-cream a "chocolate chip" texture.
  • Stir in sifted cocoa, mix well; spread chocolate ice-cream over cream layer; freeze.
  • Spread remaining half-softened ice-cream over chocolate layer.
  • Place almonds in moderate oven 5 minutes or until light golden brown; crush coconut biscuits lightly; sprinkle combined biscuits crumbs and almonds over top of cassata; press crumbs and almonds lightly into ice-cream; freeze until firm.
  • Pipe extra whipped cream decoratively around top.
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