Contributor
Oct 9, 20231 min
A delicious cassata-flavoured dessert inspired by the traditional cake from Sicily.
Serves 6
2 cups cream
4 eggs, separated
250 g castor sugar
50 g glacé or preserved cherries
50 g almonds, roasted and chopped
100 g dark chocolate, chopped
50 g preserved ginger in syrup, drained
50 g preserved melon in syrup, drained
Beat the cream in a bowl until stiff, and do the same with the egg whites in a separate bowl.
In another bowl, beat the sugar and egg yolks together until pale and creamy. Add the remaining ingredients to the mixture.
Fold in the stiff cream and then the egg whites.
Line a 22 cm loaf pan with clingwrap. Spoon the mixture into the loaf pan, cover with clingwrap and freeze overnight.
Turn out onto a platter and allow to soften for about 10 minutes, before slicing to serve.
Notes
Feel free to add pistachios and hazelnuts.
If you like, serve with crème fraîche, a dusting of cocoa and dark or white chocolate (grated or shards).
The semifreddo can be made up to three days in advance.
It can also simply be spooned into a ceramic bowl to freeze instead of moulded in a loaf tin.
Extract from Harvest Table (Quivertree Publications).