Serves: approx 20
Chocolate Coffee Sauce:
400g can sweetened condensed milk
1 Tbsp golden syrup
150g cooking chocolate, broken into squares
2 Tbsp coffee dissolved in 1/4 cup hot water
80g each of glace apricots, glace pineapple, red and green glace cherries, chopped
2 Tbsp raisins
2 Tbsp brandy
1 litre vanilla ice-cream
50g cooking chocolate, extra, chopped
1. Sauce: Place sweetened condensed milk, butter and golden syrup in a small saucepan. Stir constantly over medium heat until golden (8-10 minutes), remove from heat, add cooking chocolate and coffee, stir until smooth. Cool.
2. Combine glace fruits, raisins and brandy in a small bowl, allow to stand 2-3 hours. Alternately cover with plastic wrap and microwave 4-6 minutes on defrost. Cool.
3. Remove ice-cream from freezer, allow to slightly soften. Fold fruit and extra cooking chocolate into the ice-cream, Swirl through half the chocolate coffee sauce. Spoon into a lightly greased 2 litre pudding bowl or 2 x 1 litre pudding bowls. Cover and freeze overnight.
4. Turn out onto a serving plate and serve with remaining warmed chocolate coffee sauce.
Tip: Allow Cassata stand 5-10 minutes at room temperature before serving.