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Whip the cream very stiffly and keep each of the three portions chilled in a separate bowl until required. Beat the egg yolks with the confectionerÕs sugar until pale yellow, light and foamy, then fold one third of this mixture into each bowl of whipped cream.
Fold the nougat into the first bowl of cream and egg mixture. Do the same with the cocoa powder and chocolate into a second bowl and the nuts into the third.
Set aside 1-2tbsp of each flavoured cream to coat the finished pudding. Arrange the first of the 4 pieces of cake on a platter and sprinkle liberally with the Centerbe or other liqueur. Cover with the nougat cream.
Soak the second piece of cake, lay it on top of the nougat cream and cover with the chocolate cream. Soak the third piece of cake, lay it on top of the chocolate cream and cover with the almond and pistachio cream.
Soak the last piece of cake and lay it on the top of the final layer of cream. Mix the reserved cream together and spread this over the top and sides of the cassata.
Place it in the fridge and leave to chill for several hours or overnight. Just before serving, decorate the cassata with the cherries and dust with the 4tbsp confectioners sugar. This dessert keeps perfectly covered with aluminium foil or cling film, in the fridge for 2 or 3 days.
1 1/2Ib whipped cream, divided into 3 equal portions 750g
4 egg yolks
7oz confectionerÕs sugar, sifted 200g plus 4tbsp
4oz nougat, finely chopped 100g
2oz unsweetened cocoa powder 50g
2oz plain cooking chocolate, flaked 50g
2oz almonds, chopped 50g
2oz unsalted pistachios or walnuts, chopped 50g
14oz basic sponge cake, cut horizontally into 4 pieces 400g
Centerbe or other liqueur to taste
12 glacé cherries, halved
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