Cassata
Serves 8-10
Ingredients
2 litres Tip Top French Vanilla ice cream
170 g hazelnuts, chopped
1 litre Tip Top Chocolate ice cream
1 x 425 g can of Fruit Cocktail in Fruit Juice, drained
4 Apricot Halves, chopped
Instructions
Soften 1 litre of the French Vanilla ice cream and combine with chopped hazelnuts.
Spread in the base of a 23cm spring form cake pan. Freeze until firm.
Soften the Chocolate ice cream and spread over the French Vanilla ice cream. Freeze until firm.
Add the well drained fruit cocktail and chopped apricots to the reserved litre of softened French Vanilla ice cream. Spread this over the Chocolate ice cream. Freeze until firm.
To serve, unmould from spring form tin onto a serving plate. Can be garnished with sweetened whipped cream and chopped hazelnuts. Serve in wedges.
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