| • | Soften the ice-cream and mix the almond essence with it.
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| • | Line the base and sides of 1 litre pudding washbasin leaving a cavity in the center for the fruit mixture.
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| • | Freeze until firm.
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| • | Whip cream and sugar together until the peaks form.
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| • | Now chop chocolate and almonds.
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| • | Fold the chopped up fruit, chocolate and almonds into the whipped cream.
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| • | Fill the cavity of the ice cream with it.
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| • | Cover it with foil and freezing until firm.
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| • | Just before serving, dip the washbasin into very red-hot water, quickly 2 or 3 times then reverse and shake sharply onto a serving up plate.
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| • | Cut Casata into wedges and serve.
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