cassata gelata

This is a simple and delicious end to any meal.

The flavours are very pure, so make sure you use high quality gelato or ice cream as well as rich chocolate and good glacé fruit.

The recipe is inspired by a traditional Sicilian dessert, first created in the Middle Ages. Liqueur soaked sponge is topped with ricotta cheese, enriched with nuts and candied fruit, and finished with a layer of marzipan.

I much prefer the ice cream version instead.

Cassata Gelata
Anna’s very own recipe. Serves 5.
Ingredients:
¼ cup flaked almonds, toasted & chopped
100g dark chocolate (70% cocoa), grated finely
200g mixed glace fruit, chopped into tiny pieces
1 litre excellent quality vanilla gelato (or ice cream)
Chopped, toasted almond flakes for garnish
Method:
1. Soften gelato for 10 minutes
2. Mix ingredients together until complete combined.
3. Return to container and refreeze for 1-2hrs before serving. Garnish with some chopped, toasted almond flakes.
Variations: you might like to add a pinch of cinnamon or 35ml Cointreau. You could also use chocolate gelato instead of vanilla.

This recipe is my contribution to Festa Italiana, an event hosted by Maryann of Finding La Dolce Vita and Maria of Proud Italian Cook.

Bloggers are invited to submit their favourite Italian recipes for this event, but I think that's impossible because there are just too many wonderful Italian dishes to play favourites!

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