Cassata

Name: Cassata
Ingredients: 2 oz dried cranberries; 2 oz raisins; 2 oz candied ginger, chopped; 3 tbsp dark rum; 1 None orange, juiced; 2 cups mascarpone; 1/3 cup powdered sugar; 1 1/4 cups heavy cream; 5.25 oz nougat, chopped; None None Strawberries, sliced, to serve

10 ingredients

5 steps

Ingredients

2 oz dried cranberries
2 oz raisins
2 oz candied ginger, chopped
3 tbsp dark rum
1 None orange, juiced
2 cups mascarpone
1/3 cup powdered sugar
1 1/4 cups heavy cream
5.25 oz nougat, chopped
None None Strawberries, sliced, to serve

Directions

1

Brush a 3 x 8 inch loaf pan with oil and line with plastic wrap, extending the plastic wrap over the long sides of the pan to serve as handles.
2

Place cranberries, raisins, ginger, rum and orange juice in a small saucepan. Bring to a boil, then simmer over medium heat for 5 mins, or until mixture is thick and syrupy. Remove from heat and allow to cool completely.
3

Meanwhile, in a bowl, beat mascarpone and powdered sugar until smooth. Gently fold in cream, fruit mixture and nougat.
4

Spoon into prepared pan and level the surface. Cover top closely with plastic wrap and freeze for 4 hours, or preferably overnight.
5

Remove from freezer 10 mins before serving. Use the plastic warp handles to gently pull cassata from pan. Using a sharp knife dipped into hot water, cut into slices. Serve with strawberry slices.