Cassata

Ingredients:

1st LAYER:
1 egg, separated
1/4 cup icing sugar
1/4 cup cream
1/8 tsp almond essence

2nd LAYER:

1 egg, separated
1/4 cup icing sugar
1/4 cup cream
60g good quality dark eating chocolate, melted & cooled a little
2 tsp cocoa powder
3 tsp boiling water

3rd LAYER:

1/2 cup cream
1/2 tsp vanilla extract
1 egg white
2 Tbs icing sugar
4 red glace cherries, finely chopped
4 green glace cherries, finely chopped
1 glace apricot, finely chopped
1 glace pineapple ring, finely chopped
20g toasted, flaked almonds
5 squares, good quality dark eating chocolate, finely chopped

Method:
1st LAYER:
Beat egg white with electric mixer until firm peaks form.
Slowly beat in the sifted icing sugar and beat until glossy.
Beat cream and almond essence with electric mixer until soft peaks form.
Fold in the egg yolk then the cream into the egg white.
Pour mixture into a 17cm springform tin.
Place in freezer until firm.

2nd LAYER:

Beat egg white with electric mixer until firm peaks form.
Slowly beat in the sifted icing sugar and beat until glossy.
Beat cream with electric mixer until soft peaks form.
Mix together the cocoa and boiling water to a paste.
Mix together the melted chocolate and egg yolk then mix in the cocoa paste.
Fold the cream into the egg white then fold in the chocolate mixture.
Pour on top of the 1st layer and place in freezer until firm.

3rd LAYER:

Beat egg white with electric mixer until firm peaks form.
Slowly beat in the sifted icing sugar and beat until glossy.
Beat cream and vanilla extract with electric mixer until soft peaks form.
Fold cream into egg white mixture then fold through the fruit, nuts and chocolate.
Pour on top of the 2nd layer and place in freezer until firm.

Rub a warm cloth around the outside of the springform pan then loosen.

Invert on a plate and serve.

Serves 8