Cassata - cooking recipe

Ingredients

None None Cooking oil spray
2 quarts vanilla ice cream, softened slightly
2.75 oz candied fruit, finely chopped
2 tbsp flaked almonds, toasted
2 tbsp cocoa powder
1/2 tsp almond extract

Preparation

Lightly spray an 8 inch springform cake pan with oil. Line base and side of pan with plastic wrap, smoothing surface.
Combine a third of the ice cream and the fruit and almonds in a large bowl. Spoon into prepared pan; smooth surface and cover with plastic wrap. Freeze for 2-3 hours or until firm.
Place cocoa powder in a small bowl and stir in 1/4 cup hot water until combined. Cool. Combine half the remaining ice cream and cooled cocoa mixture in a large bowl.
Remove plastic wrap from ice cream in pan. Spread chocolate ice cream evenly over surface and cover again with plastic wrap. Freeze for 2-3 hours or until firm.
Combine remaining ice cream and almond extract in a large bowl. Remove plastic wrap from ice cream in pan. Spread almond ice cream evenly over surface and cover again with plastic wrap. Freeze overnight until firm.
To serve, release sides of pan and invert cassata on a chilled serving plate. Peel away plastic wrap. Cut into wedges. Serve.