Easy Cassata

1. 1

   Put the dried fruit in a container and soak it in the favoring liqueur.

2. 2

   Chop the chocolate bar and nuts finely.

3. 3

   Line a pound cake mold with a sheet of parchment paper.

4. 4

   Beat the heavy cream and sugar until stiff peaks form.

5. 5

   Add the dried fruits from Step 1 into the whipped cream.

6. 6

   Pour the Step 4 mixture into the pound cake mold, chill in the freezer until firm, and it's done.

No additional tips available.