Cassata – by Giorgio Locatelli

11 September 2006
Cassata – by Giorgio Locatelli


(serves twelve)

115g caster sugar
75ml water
75g egg whites
25g fresh pistachio nuts chopped finely
50g fruit and/or peel chopped finely
50g glacé (or fresh) cherries chopped finely
65g almond brittle (see below) chopped finely
350ml double cream lightly whipped
Mixed berries diced for garnish

For the sauce 225g strawberries
Caster sugar to taste

For the almond brittle 115g flaked almonds
50g caster sugar


To make the sauce purée strawberries and add caster sugar to taste. Put through a fine sieve and chill.

For the brittle toast the almonds on both sides in a 160ºC oven until golden. Heat the sugar and a splash of water over a very low heat until it turns a caramel colour. Stir in the nuts then pour on to a baking sheet lined with parchment paper. Leave to cool.

For the cassata put the sugar in a pan with 75ml water and bring slowly to the boil. When the sugar begins to boil whisk the egg whites continually at a moderate speed until they form soft peaks.

When the sugar reaches 120ºC add it slowly to the egg whites and continue mixing until the mixture gets nearly cold. Remove from the bowl and add it to the chopped ingredients and the lightly whipped double cream.

Pour mixture into moulds and freeze for at least four-six hours. Remove from mould and serve with diced strawberries and the strawberry sauce.

Giorgio Locatelli

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