Sicilian Cassata
Description
The dish is prepared without unnecessary complications. Recipe for preparing the dessert. The ready dessert can be served at the table.
Instructions
- 1
Step 1
Prepare the mold for cassata. Spritz a sheet of foil with water, cover with plastic wrap, and press down. Thanks to the water, the plastic wrap will adhere well to the foil.
- 2
Step 2
Transfer the "sandwich" of plastic wrap and foil to a round or rectangular deep mold with the plastic wrap side up and the foil side down. Press firmly against the sides and bottom of the mold. The edges of the "sandwich" should hang over by 8–10 cm.
- 3
Step 3
Wash the raisins and cover with warm boiled water. Roast the nuts in a dry hot skillet, then crush into coarse crumbs. Cut the candied fruit into small pieces. Using a mixer, beat the cream at high speed until it forms a firm but soft foam, about 3 minutes, then place in the refrigerator. Pour sugar into a saucepan, add 40 ml of water, and, stirring constantly, bring to a boil over medium heat for about 5 minutes.
- 4
Step 4
Beat egg whites with a mixer. While continuing to beat, slowly pour in the hot sugar syrup in a thin stream at the lowest speed. Increase the speed and beat until the whites hold stiff peaks on the whisk.
- 5
Step 5
Add whipped cream to the egg whites and gently mix with a spatula. Then add candied fruits, nuts, raisins, and zest, and mix once again.
- 6
Step 6
Place the mixture into the prepared mold and smooth the surface. Cover with the loose edges of the plastic wrap and foil, then place in the freezer for at least 1 hour. Remove the set cassata from the mold, turn it onto a serving plate, and remove the plastic wrap and foil. Serve.