Cassata

Ingredients 

• 2 Litres ice cream 

• 2 x 20cm sponge cakes 

• 1 cup glace cherries, sliced 

• ½ cup split almonds 

• ½ cup walnut pieces 

• ¼ cup crystallised ginger, sliced 

• 8 tablespoons sweet sherry or rum 

• 1 tablespoon drinking chocolate 

• 1 tablespoon coconut 

• 1 carton cream 

• Pink and green food colouring 

• Crème-de-menthe or peppermint essence flavouring 

 Method 

Prepare a spring form tin. Crumble cake and divide into 2 bowls. To one add drinking chocolate and ½ sherry – mix well. To remaining crumbs add sherry and pink food colouring to deep pink colour, and coconut. Layer choc cake, pack firm, ice cream, ½ fruit, green and peppermint flavouring, ice cream, pack firm, pink cake, rest of fruit, ice cream. Freeze. Next day whip cream, flavour and cover top and sides. Decorate with cherries, nuts, choc bits etc. Freeze. Store in plastic bag in freezer.