Toasted nut cassata from Dinner Party Cookbook by Australian Women's Weekly

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Notes about this recipe

  • annekar on November 23, 2013

    line 20cm springform with gladwrap. Combine 1/2 cup chopped glace fruit and 2tbsp brandy, mix well. Stand 10 mins. Whip 300ml cream and 2tsp castor sugar until thick, fold in glace mixture. Spread over base of tin, freeze. 125g chopped chocolate and 15g butter in top of double pan and melt over simmering water. Cool. Combine 1ltr softened vanilla ice cream and 1 tsp vanilla. Add 1/2 cup of choc mix to icecream and mix well. Stir in 2 tsp sifted cocoa and mix well. spread mixture over cream layer and freeze. Spread 1ltr softened vanilla icecream over choc layer. Place 60g slivered almonds in mod oven 5 minutes. Crush 60g coconut biscuits lightly. Sprinkle combined almonds and biscuits over top and press lightly into top. Freeze. Decorate with extra whipped cream.

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