We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Cassata
0 Likes
Prep Time: 20 minutes
Total Time: 11 hours 20 minutes
Quick and delightful Italian layered dessert, ready in just 20 minutes.
Ingredients:
1loaf (16 ounces) pound cake
1/2 cuprum
1/2 cupchoppedcandied fruit or golden raisins
1cupcoffee ice cream, slightly softened
1cupmaple nut or butter pecan ice cream, slightly softened
1/3 cup whipping (heavy) cream
1tablespoonpowdered sugar
Instructions:
Chill a loaf pan measuring 8 1/2x4 1/2x2 1/2 inches in the freezer. Drizzle rum over the candied fruit and allow it to soak for 1 hour.
Take out the loaf pan from the freezer and evenly spread the coffee ice cream in it. Freeze for about 1 hour until the ice cream is firm.
Cut the cake into a 2-inch thick rectangle to fit an 8 1/2 x 4 1/2 inch loaf pan. Drain the fruit, saving the rum. Pour the saved rum over the cake and let it sit. Spread the maple nut ice cream over the cake in the pan and freeze until firm, about 1 hour.
Whip chilled whipping cream and powdered sugar until stiff peaks form. Gently fold in candied fruit. Spread this mixture over the ice cream in the pan. Place the rum-soaked cake on top, cutting to fit the pan. Cover and freeze for about 8 hours until firm. To serve, loosen the cake edges with a knife, then flip to unmold the cake.