The Casata

Almonds, fruit, chocolate - need we say more?

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First Layer
2 eggs separated
1/2 cups sifted powdered sugar
1/2 cup whipping cream
4 drops almond extract

Second Layer
2 tablespoons unsweetened cocoa
1-1/2 teaspoons cold water
2 ounces semisweet chocolate
2 eggs, separated
1/2 cup sifted powdered sugar
1/2 cup whipping cream

Third Layer
1/3rd cup sliced almonds
12 red candied cherries
12 green candied cherries
2 pieces glaced pineapple wedges
2 to 6 glaced or dried apricots
1 large egg white
1/3 cup sifted powdered sugar
1 cup whipping cream
1 teaspoon vanilla

First Layer:
Place 9"x3" pan in freezer. Beat egg whites until soft peaks form, gradually add sugar. Lightly beat egg yokes in bowl and fold into egg whites. Beat cream and almond extract in another small bowl until stiff. Fold in egg white mixture. Pour into chilled pan and spread. Freeze until firm or one hour.

Second layer:
Mix cocoa and water in cup until smooth. Melt chocolate. Whisk egg yokes into chocolate; whisk in cocoa mixture. Beat egg whites forming soft peaks. Gradually add sugar. Beat cream in bowl until stiff. Fold cream into egg whites, then fold in chocolate mixture. Pour over first layer, spread, and freeze firm for one hour.

Third layer:
Heat oven to 350 degrees. Bake almonds in baking pan until light brown - 6 to 8 minutes. Cool. Chop red and green cherries, pineapple, and apricots. Beat egg whites in bowl forming soft peaks. Gradually add sugar. Beat cream and vanilla in mixer bowl until stiff, fold in egg whites. Add almonds and fruit and mix. Pour in pan. Freeze 6 hours. Unmold, cut into wedges.



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