Easy Cassata

  1. Put the dried fruit in a container and soak it in the favoring liqueur.
  2. Chop the chocolate bar and nuts finely.
  3. Line a pound cake mold with a sheet of parchment paper.
  4. Beat the heavy cream and sugar until stiff peaks form.
  5. Add the dried fruits from Step 1 into the whipped cream.
  6. Pour the Step 4 mixture into the pound cake mold, chill in the freezer until firm, and it's done.

chocolate, liqueur, cream, sugar

Taken from cookpad.com/us/recipes/150812-easy-cassata (may not work)

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