Rum and raisin cassata

Adam Liaw
Rum and raisin cassata.
Rum and raisin cassata. Photo: William Meppem

Cassata is traditionally a Sicilian layered cake made of sponge, ricotta and citrus peel, but these days the term can be used to describe ice-cream that has been pumped up with dried fruits, nuts and chocolate.


• ½ cup raisins

• ¼ cup dark rum

• 1 litre good-quality vanilla ice-cream

• 250g mascarpone

• ½ cup candied pineapple, roughly chopped

• ¼ cup candied oranges, roughly chopped

• grated rind of 1 lemon

• ½ cup unsalted toasted almonds, roughly chopped

• ½ cup shaved dark chocolate


Place the raisins in a small bowl and pour over the rum. Allow to stand for about 10 minutes. Soften the ice-cream by transferring it to a large bowl and breaking it up with a wooden spoon. Stir occasionally until the ice-cream is soft enough to mix with the ingredients, about 10 minutes.

Mix the remaining ingredients through the ice-cream until well combined. Transfer to a loaf pan lined with plastic wrap and freeze for 4 hours, until very firm. Slice with a knife dipped in hot water to serve. 

Adam's tip When buying ice-cream, check the label. Many cheaper brands use so little milk and cream that they cannot even be labelled as "ice-cream", which must comprise at least 10 per cent dairy cream. 

Also try: Adam Liaw's double tomato spaghetti.

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

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