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Easy Cassatta

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Easy Cassatta

Out-do the Italians with your own version of ever-popular cassata...the ice-cream with add-ons!


  • 2 tblsp brandy
  • ¼ cup freshly-squeezed orange juice
  • 1 tsp finely grated orange rind
  • ¼ cup finely chopped dried apricots
  • ¼ cup raisins
  • 2 tblsp mixed peel
  • 500 ml good quality chocolate icecream
  • 1¼ cups mango gelato
  • 1 cup vanilla icecream


  1. In a small saucepan heat brandy and orange juice. Add the apricots, raisins and peel and simmer for 5 minutes. Cool.
  2. Slightly soften the chocolate icecream; use to line the base and sides of a plastic-wrap lined 5-cup capacity bowl. Cover and return to the freezer for about 1 hour or until firm.
  3. Slightly soften the mango gelato. Form a second layer evenly over the chocolate icecream. Refreeze until firm.
  4. Soften the vanilla icecream, then combine with the marinated fruits and use to fill the centre of the cassatta. Refreeze until firm.
  5. Un-mould and cut into wedges to serve.

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