Toasted Nut Cassata Recipes

TOASTED NUT CASSATA

Steps:

• 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.

RED VELVET CASSATA

Steps:

• Heat oven to 350°F.
• In bowl of mixer on medium speed, beat almond paste and 11/3cups water for 2 minutes.
• Add next 3 ingredients (cake mix, eggs and oil).
• On low speed, beat 30 seconds; scrape bowl then beat 2 more minutes on medium speed.
• Divide between two 8-inch round cake pans coated with flour based cooking spray.
• Bake for 30 minutes or until tester comes out clean; cool on rack.
• Halve cakes.
• In bowl of electric mixer, beat next 2 ingredients (cream cheese and mascarpone), 1 cup heavy cream, 3/4 cup confectioners' sugar and vanilla extract 2 minutes.
• Beat remaining cream and sugar 2 minutes, then fold into cream cheese mixture.
• Place 1 cake layer on plate; top with 1 cup cream mixture. Repeat twice.
• Coat cake with remaining cream mixture and top with berries (using a mix of berries like strawberries, raspberries citrus curls and edible flowers looked terrific in the photo!).
• Enjoy! ;).

CASSATA TRIFLE

Steps:

• Place the sponge fingers on a plate and drizzle over half the Marsala or orange juice and use to line the sides of a 500g loaf tin.
• Place the ricotta, mascarpone, grated chocolate, remaining Marsala or orange juice, icing sugar and mixed peel in a bowl and mix well.
• Spoon the marcarpone mixture into the loaf tin and smooth the top.
• Chill for 1-2 hours or overnight.
• To serve, turn out onto a serving plate and dredge with cocoa.

SICILIAN CASSATA

Steps:

• Preheat oven to 325F.
• In a large mixing bowl, beat egg yolks; adding sugar gradually.
• Add butter.
• Sift dry ingredients and add alternately with milk; mix.
• Add vanilla and mix.
• Fold in beaten egg whites.
• Pour batter into greased and floured 10X16-inch jelly roll pan.
• Bake for 15 to 20 minutes.
• DO NOT over bake as it will not roll.
• Turn out onto a clean dish towel sprinkled thickly with powdered sugar.
• Trim off all edges with a knife.
• Roll the cake in a towel and let stand a few minutes.
• While you let the cake, prepare the filling.
• Put ricotta cheese through a sieve to remove all lumps.
• Add cream, sugar, cinnamon and liqueur and beat until smooth.
• Fold in candied fruit, nuts and chocolate chips.
• Unroll the towel and spread with filling.
• Reroll and refrigerate for 4 hours to"ripen".
• Slice when ready to serve, sprinkle with powdered sugar.