Cassatta Ice Cream Cake
Sponge cake 1
Fruit syrup 1/2 cup
For First Layer:
Pistachio ice cream 1/2 liter
Chopped pistachios 10-15
For Second Layer:
Strawberry ice cream 1/2 liter
Chopped strawberries 2-3
For Third Layer:
Chocolate ice cream 1/2 liter
Chocolate chips 1/2 cup
Grated chocolate as required
Olpers cream 1 cup
Dried mixed nuts 1/2 cup
For first layer: Line loaf tin with cling firm.
Keep ice creams in fridge so they soften.
Mix chopped pistachios in the pistachio ice cream.
Add finely chopped strawberries in strawberry ice cream and chocolate chips in chocolate ice cream.
To layer cassatta ice cream: First put layer of sponge cake and moisten with fruit syrup, then add pistachio ice cream, smooth top and let freeze.
Then once it is well frozen, add thin layer of sponge cake, moisten again, then strawberry ice cream and let freeze.
Next again thin layer of sponge cake, moisten and then chocolate ice cream on top.
Cover with ling and let all freeze.
Next day unmold from loaf tin, remove cling carefully and put on serving platter, beat cream till stiff, add in chocolate dried mixed nuts and fruits and level on top lastly sprinkle grated chocolate.
Serve immediately in slices.
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