Cassata

1. 1

   Lightly spray an 8 inch springform cake pan with oil. Line base and side of pan with plastic wrap, smoothing surface.

2. 2

   Combine a third of the ice cream and the fruit and almonds in a large bowl. Spoon into prepared pan; smooth surface and cover with plastic wrap. Freeze for 2-3 hours or until firm.

3. 3

   Place cocoa powder in a small bowl and stir in 1/4 cup hot water until combined. Cool. Combine half the remaining ice cream and cooled cocoa mixture in a large bowl.

4. 4

   Remove plastic wrap from ice cream in pan. Spread chocolate ice cream evenly over surface and cover again with plastic wrap. Freeze for 2-3 hours or until firm.

5. 5

   Combine remaining ice cream and almond extract in a large bowl. Remove plastic wrap from ice cream in pan. Spread almond ice cream evenly over surface and cover again with plastic wrap. Freeze overnight until firm.

6. 6

   To serve, release sides of pan and invert cassata on a chilled serving plate. Peel away plastic wrap. Cut into wedges. Serve.

No additional tips available.