Cassata Gelato - cooking recipe

Ingredients

FIRST LAYER
2 eggs, separated
1/2 cup icing sugar
1/2 cup cream
3 drops almond essence
SECOND LAYER
2 eggs, separated
1/2 cup icing sugar
1/2 cup cream
60 g dark chocolate
2 tablespoons cocoa
1 1/2 tablespoons water
THIRD LAYER
1 cup cream
1 teaspoon vanilla essence
1 egg white
4 tablespoons icing sugar
2 tablespoons red glace cherries
2 glace apricot
2 glace pineapple rings
1 tablespoon glace ginger
1 tablespoon glace green cherries
30 g sliced almonds, toasted (To toast almonds, place on oven tray in moderate oven, 5 - 8 minutes)

Preparation

FIRST LAYER:.
Beat egg whites until firm peaks form; gradually beat in sifted icing sugar. Fold in beaten egg yolks. Beat cream with almond essence until soft peaks form; fold into egg mixture. Pour mixture into deep 20cm (8\") round cake tin. Smooth over top, freeze until firm.
SECOND LAYER:.
Beat egg whites until firm peaks form; gradually beat in sifted icing sugar. Whip cream until soft peaks form, fold in egg white mixture. Place chopped chocolate in top of double saucepan, stand over simmering water until chocolate has melted; remove from heat, stir in egg yolks. Combine sifted cocoa and water, stir into chocolate mixture. Stir chocolate mixture through cream mixture. Spread chocolate mixture over almond layer and freeze until firm.
THIRD LAYER:.
Beat together cream and vanilla until firm peaks form. Beat egg white until soft peaks form, gradually add sifted icing sugar, beating well after each addition. Stir egg white mixture into cream. Stir in chopped fruit and toasted flaked almonds. Spread fruit and nut layer on top of chocolate layer; freeze until set, preferably overnight.
TO SERVE:.
Run a small spatula around the edge of the Cassata. Run a hot cloth over the top and sides of the container. Turn out onto serving plate. Decorate, if desired, with swirls of whipped cream and grated chocolate.
If serving at a celebration such as Christmas, use seasonal decorations.