Italy's Cassata ice cream

Ingredients for Italy's Cassata ice cream

Instructions for Italy's Cassata ice cream

To prepare the Italy's Cassata ice cream recipe, please follow these instructions:

First, a roulade bottom is baked: The whole egg is whipped with sugar to thick foam. In this case the flour is turned and the dough is lubricated in a piece of paper about 25 x 30 cm.

Baking time: approx. 8 min. At fast heat, 250 degrees.

Unders cut to large triangles that can fit the shape of ice to be frozen. A rounded round dish can also be used. The bowl is rinsed with water and sprinkled with sugar. Here the triangles are placed so that the tips join the bottom of the bowl.

This is poured
Parfait ice cream: The whipped cream is seasoned with sugar, and the frozen slightly thawed strawberries come together with the ananastreantants and coarsely chopped chocolate. Once the ice has come into the mold, it is stabbed in the table, after which the foil or parchment is bound over the bowl, which is frozen.

Lower for a few seconds in warm water before turning the ice on a dish.

P.S.
Take it out of the freezer well before serving, as the frozen fruits keep warm on the cold.