This is so simple and yet can look like a pretty impressive dessert. Tips on making our Week 7 Cassata look pretty at the end! Whip it up (pardon the pun!) the night before a party and freeze overnight. Remove from the freezer 1 hour before the party starts, voila, instant luxury creamy dessert!
I always remember this dessert from birthdays and special occasions when i was little. Mum use to make it and i can remember it as though it was yesterday. I knew I had to fit this one in during one of our ‘sweet’ weeks so wrote it down as mum told me all about it.Shopping List
300ml double cream
300ml double cream
150ml single cream
1/4tsp finely grate orange rind
4 tbsp orange juice
75g caster sugar
50g sultanas
50g marachino cherries quartered
50g blanched almonds or hazelnuts toasted/chopped
20 sponge fingers
2lb or similar size loaf tin
OK, gather all your ingredients and line your loaf tin with foil so that it overlaps the sides (this is needed so that you can cover the whole dessert to freeze).
Whip the creams, orange zest and 2 tbsp of the orange juice until it forms soft peaks.
Whisk in the hazelnuts (or almonds), cherries, sultanas and sugar.
Make sure it is well blended but not too whipped!
Dip your sponge fingers into the rest of the orange juice and line the bottom of the tin. (For some reason they seem to have changed the sponge fingers to these bar type cakes – if you can get the finger sponges go for those as they do look prettier in the long run!)
Pour your cream and fruit mix onto the sponges and level the top.
Dip the rest of your sponges (or enough to cover the top depending on size!) in orange juice and completely cover the top of your cream mix (you may need to pour more orange for dipping, mine seemed to soak up the juice like there was no tomorrow!)
Wrap and tuck the foil around the cake and freeze either overnight or at least 6 hours.
Take out of the freezer 1 hour before use and unwrap. Turn it out onto a plate and refrigerate for the hour to allow to chill slightly – no one wants ice crystals in their cake!
Slice and serve.
As i said at the beginning, you can make this look so pretty if you want to spend the time and money on more fruit etc! Instead of lining the top with sponge fingers why not cover it entirely in fruit – search Cassata on google for a whole new world of ice cream gorgeousness!!
Whip the creams, orange zest and 2 tbsp of the orange juice until it forms soft peaks.
Whisk in the hazelnuts (or almonds), cherries, sultanas and sugar.
Make sure it is well blended but not too whipped!
Dip your sponge fingers into the rest of the orange juice and line the bottom of the tin. (For some reason they seem to have changed the sponge fingers to these bar type cakes – if you can get the finger sponges go for those as they do look prettier in the long run!)
Pour your cream and fruit mix onto the sponges and level the top.
Dip the rest of your sponges (or enough to cover the top depending on size!) in orange juice and completely cover the top of your cream mix (you may need to pour more orange for dipping, mine seemed to soak up the juice like there was no tomorrow!)
Wrap and tuck the foil around the cake and freeze either overnight or at least 6 hours.
Take out of the freezer 1 hour before use and unwrap. Turn it out onto a plate and refrigerate for the hour to allow to chill slightly – no one wants ice crystals in their cake!
Slice and serve.
As i said at the beginning, you can make this look so pretty if you want to spend the time and money on more fruit etc! Instead of lining the top with sponge fingers why not cover it entirely in fruit – search Cassata on google for a whole new world of ice cream gorgeousness!!
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