Cassata Recipe

Ingredients

• 1 tbsp powdered sugar
• 2 tbsp rum
• 250 ml vanilla ice cream
• 4 tbsp rum
• 2 tbsp raisins (kismis)
• 2 tsp chopped candied peel
• 1 tbsp chopped and roasted almonds (badam)
• 2 tsp strawberry crush
• 1/8 tsp cinnamon (dalchini) powder
• grated dark chocolate

Steps

1. Line the sponge cake on the base of 125 mm. (5") diameter glass bowl or a freezer proof dish.
2. Mix the powdered sugar and rum with 2 tablespoons of water and soak the sponge with this mixture.
3. Soak the raisins and candied peel in the rum for about 2 to 3 hours.
4. Mix the vanilla ice-cream with the rum soaked sultanas, candied peel, almonds and strawberry crush.
5. Spread this mixture over the first sponge layer.
6. Freeze for about 3 to 4 hours until the ice-cream is firm.
7. Combine the coffee ice-cream with the cinnamon.
8. Spread this coffee ice-cream mixture on top of the second layer (of ice-cream), cover and freeze till it has set for approximately 3 to 4 hours.
9. Cut into pieces and serve chilled, garnished with grated chocolate.