Cassata - cooking recipe

Ingredients

2 oz dried cranberries
2 oz raisins
2 oz candied ginger, chopped
3 tbsp dark rum
1 None orange, juiced
2 cups mascarpone
1/3 cup powdered sugar
1 1/4 cups heavy cream
5.25 oz nougat, chopped
None None Strawberries, sliced, to serve

Preparation

Brush a 3 x 8 inch loaf pan with oil and line with plastic wrap, extending the plastic wrap over the long sides of the pan to serve as handles.
Place cranberries, raisins, ginger, rum and orange juice in a small saucepan. Bring to a boil, then simmer over medium heat for 5 mins, or until mixture is thick and syrupy. Remove from heat and allow to cool completely.
Meanwhile, in a bowl, beat mascarpone and powdered sugar until smooth. Gently fold in cream, fruit mixture and nougat.
Spoon into prepared pan and level the surface. Cover top closely with plastic wrap and freeze for 4 hours, or preferably overnight.
Remove from freezer 10 mins before serving. Use the plastic warp handles to gently pull cassata from pan. Using a sharp knife dipped into hot water, cut into slices. Serve with strawberry slices.