Cassata

1. 1

   Brush a 3 x 8 inch loaf pan with oil and line with plastic wrap, extending the plastic wrap over the long sides of the pan to serve as handles.

2. 2

   Place cranberries, raisins, ginger, rum and orange juice in a small saucepan. Bring to a boil, then simmer over medium heat for 5 mins, or until mixture is thick and syrupy. Remove from heat and allow to cool completely.

3. 3

   Meanwhile, in a bowl, beat mascarpone and powdered sugar until smooth. Gently fold in cream, fruit mixture and nougat.

4. 4

   Spoon into prepared pan and level the surface. Cover top closely with plastic wrap and freeze for 4 hours, or preferably overnight.

5. 5

   Remove from freezer 10 mins before serving. Use the plastic warp handles to gently pull cassata from pan. Using a sharp knife dipped into hot water, cut into slices. Serve with strawberry slices.

* Per serving · 4 servings · Values may vary.