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Italian Cassata Recipe
|Vanilla ice cream||1 1⁄2 Quart, softened|
|Raspberry sherbet||1 Quart, softened|
|Pistachio ice cream||3⁄4 Quart, softened|
|Diced candied fruit||1⁄2 Cup (8 tbs)|
|Egg whites||3 Large|
|Sugar||1⁄2 Cup (8 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Candied fruit||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 6572 Calories from Fat 2682
% Daily Value*
Total Fat 298 g458.4%
Saturated Fat 180.4 g902.1%
Trans Fat 0 g
Cholesterol 1111 mg
Sodium 1980.2 mg82.5%
Total Carbohydrates 846 g281.8%
Dietary Fiber 12 g48.1%
Sugars 744.5 g
Protein 79 g158.6%
Vitamin A 120% Vitamin C 14.2%
Calcium 197.9% Iron 9%
*Based on a 2000 Calorie diet
Freeze until firm, preferably in 0 Â°F freezer.
Cover vanilla ice cream evenly with layer of raspberry sherbet; freeze again.
Cover with layer of pistachio ice cream; freeze solid.
Cover diced candied fruit with rum; set aside.
Beat egg whites until foamy.
Slowly beat in sugar.
Whip 1/2 cup whipping cream until stiff.
Fold cream and rum-soaked fruit into meringue until thoroughly combined.
Spoon into center of molded ice cream.
Spread to make smooth bottom layer; cover.
Freeze until firm (5 hours, or will keep up to 2 weeks).
To unmold, dip outside of mold in hot water 6 seconds; invert onto cold platter.
Whip remaining cream until stiff; put into pastry bag fitted with decorative tip.
Decorate with cream and candied fruit; serve sliced.