Title: Cassata 1
Categories: Dessert Icecream Italian
Yield: 10 Servings
| 1 | qt | Vanilla ice cream, softened |
| 1 | c | Whipping cream |
| 1 | ts | Vanilla extract |
| 1 | | Egg white |
| 2 | tb | Confectioners sugar |
| 1/4 | c | Chopped almonds |
| 1/4 | c | Chopped maraschino cherries |
| 1 | qt | Chocolate ice cream, |
| | | Softened |
| 2 | tb | Chopped pistachio nuts |
Evenly press vanilla ice cream on the bottom of a 3-quart mold; freeze. In
a chilled medium bowl, whip 1/2 cup cream and vanilla until stiff; set
aside. In a small bowl, whip egg white until soft peaks form; add sugar and
beat until stiff. Fold egg white into whipped cream; add almonds and
cherries. Spoon mixture over vanilla ice cream; freeze 2 hours, or until
firm. Spread chocolate ice cream over egg white mixture; freeze 2 hours, or
until firm. In a chilled medium bowl, whip 1/2 cup cream until stiff; set
aside. Quickly dip mold into hot water (about 8 seconds). Invert onto
chilled platter. Spread with whipped cream and sprinkle with pistachio
nuts. Serves 10 to 12.