Recipe:

CASSATA

2 litres Ice Cream

250 mls.  Whipping Cream, Whipped

85 gms. Dark Chocolate Buttons

5 Tablespoons Mixed Nuts No Peanuts

3 Tablespoons Mixed Nuts No Peanuts ,  reserved for top

150 gms. Glace Fruit, (assorted)

4 Tablespoons Brandy

Chop Glace Fruit and soak in Brandy overnight. Lightly oil a spring form cake tin.  Spread sides and bottom of tin with 1/2 of ice cream.  Freeze.  Melt Chocolate on defrost setting in microwave.  Add Whipped Cream, Fruit and Mixed Nuts, plus 3 T. Ice Cream.  Add to lined tin and freeze. Cover top with a layer of ice cream.  Decorate with grated chocolate and crushed nuts.  Pipe with cream swirls for added effect.  Chocolate curls can be made by melting some chocolate and pouring into a mound on a plate.  Let chill.  Use a

potato peeler to make curls. 

The warmth of your hands

will soften it further.