Strawberry Cassata
8" round plain sponge
8" round cake tin
1 litre vanilla ice cream
1 litre strawberry ice cream
1/2 cup strawberries
2 tbsp rum
125 ml whipped cream
3 tbsp chopped roasted almonds
dusting of icing sugar
Slice cake horizontally and line cake tin.
Fill with with vanilla ice cream and then strawberry ice cream reserving three tbsp for top.
Fill centre with strawberry, rum and cream.
Cover with remaining ice cream.
Cover with foil and freeze over night.
Serve dusted with icing sugar and nuts.
You can substitute strawberry ice cream with custard if you like.
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