Cassata Gelato
Indulge in the luxurious layers of Cassata Gelato, a show-stopping Italian frozen dessert that harmoniously combines creamy pistachio, chocolate, and vanilla gelato with bursts of candied orange peel, cherries, and crunchy dark chocolate chips. Inspired by the classic Sicilian cassata, this no-bake treat features a base of delicate sponge cake or ladyfingers gently soaked in Marsala wine for a subtle sweet kick. Each layer delivers a delightful contrast of textures and flavors, from the velvety gelato to the nutty crunch of roasted pistachios. Perfect for entertaining, this make-ahead dessert can be elegantly sliced to reveal its vibrant layers, making it a stunning centerpiece for any occasion. Masterfully frozen and easy to prepare, Cassata Gelato is your ticket to a slice of Italian indulgence!
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Recipe Information
Ingredients
- 500 grams Vanilla gelato
- 500 grams Chocolate gelato
- 500 grams Pistachio gelato
- 50 grams Candied orange peel
- 50 grams Candied cherries
- 50 grams Dark chocolate chips
- 50 grams Roasted pistachios, chopped
- 30 milliliters Marsala wine or sweet liqueur
- 200 grams Sponge cake or ladyfingers
- 50 milliliters Milk
- 1 roll Cling film
Instructions
Line a loaf pan or a deep oval mold with cling film, ensuring there's enough overhang to cover the top once filled.
In a small bowl, mix the Marsala wine (or sweet liqueur) with the milk. Use this mixture to lightly soak the sponge cake or ladyfingers.
Begin layering the gelato: spread the pistachio gelato evenly across the bottom of the lined pan or mold. Smooth the surface with a spatula.
Evenly sprinkle half of the candied orange peel, candied cherries, dark chocolate chips, and chopped pistachios over the pistachio gelato layer.
Add the chocolate gelato on top, spreading it into an even layer. Smooth the surface again with a spatula.
Repeat sprinkling the remaining candied fruits, chocolate chips, and pistachios over the chocolate gelato layer.
Add the final layer with the vanilla gelato, spreading it evenly on top and smoothing the surface.
Arrange the soaked sponge cake or ladyfingers over the top of the vanilla gelato layer, pressing gently to ensure they adhere.
Wrap the overhanging cling film securely over the top of the dessert.
Place the mold in the freezer for at least 6 hours or until completely firm.
Once set, carefully unmold the cassata gelato onto a serving platter by pulling on the cling film. Peel off the cling film completely.
Slice the cassata gelato and serve immediately. Store leftovers in the freezer in an airtight container.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 56.9 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 220 mg | 17% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 395 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
