Cassata - a Italian dessert from the Australian Woman's Weekly Italian Cooking Class Cookbook.
This recipe is most suitable for almost all steps to be done in the TMX. Don’t be put off by the length of this recipe, it’s done in small steps – 1 per day if it suits you. It can be made well in advance. 1 Australian tablespoon = 4 teaspoons.
Serves 6 - 8
First Layer
2 eggs, separated
80g icing sugar
130g thickened cream
Few drops of almond essence
Second Layer
2 eggs, separated
80g icing sugar
130g thickened cream
60g dark chocolate
2 tbspns cocoa
1.5 tbspns water
Third Layer
260g thickened cream
1 tsp vanilla extract
1 egg white
4 tbspns icing sugar – 50g
6 tbspns pear fruit mince from the Festive Flavour booklet – see original alternative ingredients below.
Method
First Layer
Beat egg whites in the TMX bowl with butterfly in place for 5 mins/37o/speed 3/MC off.
Whilst this is taking place, beat cream and essence with a hand mixer (too small a quantity for the TMX) until soft peaks form. Set aside.
When the egg whites are done, turn the speed dial to 3 (no heat) and add sifted icing sugar, 1 tbspn at a time over the next 3.5 minutes.
Lightly beat the reserved yolks with a fork and fold them and the cream into the egg whites with a spatula.
Pour into a 20cm round cake tin (not a springform tin) and freeze overnight or until it is frozen solid.
Second Layer
Beat egg whites in the TMX bowl with butterfly in place for 5 mins/37o/speed 3/MC off.
Whilst this is taking place, beat cream with a hand mixer (too small a quantity for the TMX) until soft peaks form. Set aside.
When the egg whites are done, turn the speed dial to 3 (no heat) and add sifted icing sugar, 1 tbspn at a time over the next 3.5 minutes.
Remove the butterfly and fold the cream into the egg whites by hand.
Melt the chocolate in a medium sized bowl – I did it in a 1200W microwave on 50% power for a minute or so, stirred then gave it another 30 seconds.
Mix the cocoa with the water, add the egg yolks then add this mixture to the chocolate.
Add the butterfly back into place and pour the chocolate mixture into the TM bowl, lightly beat it into the cream/egg white mixture for 10 sec/speed 4 to incorporate all ingredients.
Pour this mixture over the first layer and return to the freezer to set.
Third Layer
Beat this larger amount of cream and vanilla in the TMX, butterfly in place on speed 4 until firm peaks form. Keep an eye on it then when done, leave the mixture in the bowl.
Beat the egg white to soft peaks in a medium sized bowl using a hand beater as this is too small a quantity for the TMX. Gradually add the icing sugar 1 tbspn at a time, beating well after each addition.
Remove butterfly and fold egg whites and fruit mince into the cream with a spatula.
Pour over the previous 2 layers and freeze until set.
To remove from tin
To remove, dip the bottom of the tin in hot water for a few seconds, run a hot knife around the edge of the tin and invert onto a serving plate. Return to the freezer to firm up again immediately.
Sprinkle with grated chocolate and wrap in gladwrap (plate and all) until you need the dessert.
Cut into wedges to serve with or without fruit of choice – eg cherries at Christmas time.
AWW suggested addition in layer 3
2 tbspns red glace cherries
1 tbspn green glace cherries
2 glace apricots
2 glace pineapple rings
30 g flaked, toasted almonds.
