Cassata Gelato Recipe

How to Make Cassata Gelato

1. **First Layer (Almond):**
2. Beat 4 large egg whites until stiff peaks form.
3. Gradually beat in 1 cup sifted icing sugar until glossy.
4. Gently fold in 4 large egg yolks, one at a time.
5. In a separate bowl, beat 1 cup heavy cream with 1 teaspoon almond essence until soft peaks form.
6. Fold the whipped cream into the egg mixture until just combined.
7. Pour the mixture into a deep 20cm round cake tin.
8. Smooth the top and freeze until firm (at least 4 hours).
9. **Second Layer (Chocolate):**
10. Beat 4 large egg whites until stiff peaks form.
11. Gradually beat in 1 cup sifted icing sugar until glossy.
12. Whip 1 cup heavy cream until soft peaks form. Gently fold in the egg white mixture.
13. Melt 100g chopped dark chocolate in a double boiler or microwave.
14. Remove from heat and stir in 2 large egg yolks.
15. In a small bowl, whisk together 2 tablespoons unsweetened cocoa powder and 2 tablespoons water until smooth. Stir into the chocolate mixture.
16. Gently fold the chocolate mixture into the whipped cream mixture.
17. Spread the chocolate mixture evenly over the frozen almond layer.
18. Freeze until firm (at least 4 hours).
19. **Third Layer (Fruit & Nut):**
20. Beat 1 1/2 cups heavy cream with 1 teaspoon vanilla extract until firm peaks form.
21. In a separate bowl, beat 2 large egg whites until soft peaks form. Gradually add 1/2 cup sifted icing sugar, beating well after each addition.
22. Gently fold the egg white mixture into the whipped cream.
23. Stir in 1/2 cup chopped mixed candied fruit and 1/4 cup toasted flaked almonds.
24. Spread the fruit and nut mixture over the chocolate layer.
25. Freeze until set, preferably overnight.
26. **To Serve:**
27. Run a small spatula around the edge of the cassata tin.
28. Run a hot, damp cloth over the outside of the tin for a few seconds.
29. Invert the cassata onto a serving plate.
30. Decorate with whipped cream swirls and grated chocolate, and seasonal decorations (for Christmas).