Instructions: Put a semi-spheric mold in the freezer to chill. Soften the ice cream just until spreadable and line the inside of the mold, leaving the middle empty.

Put the mold back into the freezer. Soften the candied fruit in the rum, then drain. Whip the cream and stir in the candied fruit and the almonds.

Beat the egg white and sugar until stiff and add to the cream. Fill up the center of the mold with this mixture and put the mold back into the freezer for at least 2 hours. Follow the same procedure as for southern ice cream mold.

NOTE: Cassata can also be in a round cake mold

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.