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Week 10: The Cookbook Challenge - Cassata


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Week 10
Theme: Cool
Cookbook Used: Food We Love
Author: The Australian Women's Weekly
No matter how many times I tell myself I'm never buying another Women's Weekly cookbook... I buy at least two. I found this cookbook half price at a discount bookshop; had a quick flick, and knew there were many things I wanted to make that I hadn't seen in any of their other cookbooks I owned.

What better for cool week than ice-cream?
I had a few other options flagged; like jellies and mousses, but who can resist a three layer ice-cream?... well I guess you can if you are highly lactose intolerant and go into anaphylactic shock if you eat ice-cream... then you might wanna resist this!

Even though it was three layers, it wasn't too much work. I didn't really wait for each layer to freeze firm before adding the next layer, cos let's face it; I started making it after dinner, and I wanted to go to bed before I turned into a pumpkin.

My favorite layer was the top layer, with a lovely almond flavour. It is the taste you most remember about cassata. The added texture of the glacé fruits and flaked almonds makes this ice-cream a real winner. Mum even kept praising it whilst she was eating it; that's when you know something is really good!

Australian Women's Weekly
Get your hands on:
2 eggs, seperated
1/2 cup (80g) icing sugar
1/2 cup (125ml) cream
few drops almond essence

Second Layer:
2 eggs, seperated
1/2 cup (80g) icing sugar
1/2 cup (125ml) cream
60g dark eating chocolate, melted
2 tablespoons cocoa powder
1 1/2 tablespoon water

Third Layer
1cup (250ml) cream
1 teaspoon vanilla extract
1 egg white, beaten lightly
1/3 cup (55g) icing sugar
2 tablespoons red glacé cherries,  chopped finely
2 glacé apricots, chopped finely (I couldn't find these, so I just used extra glacé cherries.)
2 glacé pineapple rings, chopped finely
1 tablespoon green glacé cherries, chopped finely
30g flaked almonds, toasted

1. Beat egg whites in small bowl with electric mixer until firm peaks form; gradually beat in sifted icing sugar. Fold in lightly beaten egg yolks.

2. Beat cream and almond essence in small bowl with electric mixer until soft peaks form.; fold into egg mixture. Pour mixture into deep 20cm-round cake pan. Level top; freeze until firm.

3. Make second layer and spread over almond layer; freeze until firm.
Second Layer: beat egg whites in a small bowl with electric mixer until firm peaks form; gradually beat in sifted icing sugar. Beat cream in small bowl with electric mixer until soft peaks form; fold into egg white mixture. Place chocolate in small bowl; stir in egg yolks. Stir blended cocoa and water into chocolate mixture; fold chocolate mixture through cream mixture.

4. Make third layer and spread over second layer; freeze until firm.
Third Layer: beat cream and extract in small bowl with electric mixer until firm peaks form. Beat egg white in small bowl with electric mixer until soft peaks form; gradually add sifted icing sugar. Fold egg white mixture into cream; fold in fruit and nuts.

5. Run small spatula around edge of cassata; wipe hot cloth over base and side of pan. Turn cassata onto serving plate.

Cassata can be made a week ahead; keep, covered, in freezer.

Serves 8.


this will be great tomorrow when it hits high 30s again. **drool***

I have just checked out your latest treat Shellie, looks amazingly tempting. as I also 'drool' over your great pics., I am sure all who shared a piece with you of this so special treat they would be looking for seconds. Well done Shellie, a great choice for a hot Summer's night.
Hugs,xox :-)

oh yummo. i wish i could have tried this. mmmm :-)

That chunky bottom layer looks so good. I have a big thing for glace cherries - I always have to buy more than I need because I can't help but eat some when cooking with them.


Hi Penny - Ah so true, looking forward to enjoying more tonight =)

Hi Jeanne - Oh yes, I was the favorite person of the house for a few minutes there ;)

Hi Simon - You'll have to make it for yourself then ;) I'm looking forward to more tonight!

Hi Conor - I do too, but I snuck one in whilst chopping away and I musta bought the shit brand! They weren't that tasty, but nice in the cassata!

Hi Ravnish Gandhi - Sure does =)

Hi Alana - ohhhh yeah it was =)

Oh my, that would be just perfect round about now! :D

That looks so pretty! And the layers stayed so defined. Well done! Now, if only I weren't currently staying in a city where it's 3 degrees maximum...

Hi Lorraine - Sure would =D

Hi Hannah - Thanks! Oh, that's pretty damn cold!

Ah, I'm much the same about the AWW books, but I also own this one and I've made several things from it already. I haven't tried this recipe though - it looks great!

AWW books are fantastic, but often have repeating recipes between them. That's ok though because each book does have new recipes!

This cassata looks great - everything my layer cake last week should have been & wasn't!!

Wow Shellie, looks amazing! I bet there weren't any left overs.

Hi Agnes - Thanks! I own far too many AWW books!

Hi Rilsta - Yeah, we have had this discussion a few times ;) If they have a new recipe I really want, I end up buying the book!

Hi Cherrie Pie - Thanks! Leftovers.. hmmm. I think there might be some we forgot about in the freezer!! eep!

I agree- its so tempting to buy Women's weekly cookbooks....they're always on sale and they've got awesome pictures! I don't think I've heard of Cassata before- but it looks really good!

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