10 to 30 mins
By Matt Tebbutt
From Saturday Kitchen
For the cassata semifreddo
- 125g/4½oz caster sugar
- 2 free-range egg whites
- 25g/1oz shelled pistachios, finely chopped
- 50g/1¾oz candied peel
- 25g/1oz glacé cherries (green and red), finely chopped
- 1 tbsp raisins, soaked in warm water
- 250ml/9fl oz double cream
For the roasted fruits
- 1 quince, cut into small chunks
- 1 pear, sliced
- 1 vanilla pod, split
- 100ml/3½fl oz maple syrup
- 75ml/2½fl oz Marsala wine
- 150g/5½oz blackberries
To make the cassata semifreddo, first grease and double line a 450g/1lb loaf tin loaf tin or terrine mould with cling film. Place the sugar in a small saucepan with 60ml/2fl oz water and bring to the boil. Continue to boil until it reaches 120C when measured with a sugar thermometer.
Whisk the egg whites until foamy and almost able to hold soft peaks when the whisk is removed from the bowl. Gradually drizzle the hot sugar syrup into the bowl with the egg whites, whisking continuously, aiming the syrup close to the whisk rather than directly onto it. Continue whisking until cool to the touch and the meringue is at body temperature.
Fold the pistachios, candied peel, glacé cherries and raisins into the meringue.
Whip the double cream in a separate bowl until soft peaks form when the whisk is removed from the bowl.
Fold the cream into the meringue mixture and scoop into the lined loaf tin or terrine mould. Cover and leave in the freezer for at least 6 hours, or until set.
To make the roasted fruits, preheat the oven to 200C/180C Fan/Gas 6. Toss together the quince, pear, vanilla pod, maple syrup and Marsala in a roasting tray and roast until soft – around 30 minutes. Add the blackberries just at the end to warm through and soften.
To serve, slice the cassata semifreddo and serve with the roasted fruits.