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Export 15 ingredients for grocery delivery
Step 1
Beat egg whites in small bowl with electric mixer until firm peaks form; gradually beat in sifted sugar. Fold in lightly beaten egg yolks.
Step 2
Beat cream and essence in small bowl with electric mixer until soft peaks form; fold into egg mixture. Pour mixture into deep 20cm (8-inch) round cake pan. Level top; freeze until firm.
Step 3
For the chocolate layer, beat egg whites in small bowl with electric mixer until firm peaks form; gradually beat in sifted sugar.
Step 4
Beat cream in small bowl until soft peaks form; fold into egg white mixture. Combine chocolate and egg yolks in small bowl; stir in blended cocoa and water. Fold chocolate mixture through cream mixture.spread over almond layer. Freeze until firm.
Step 5
For fruit layer, beat cream and extract in small bowl with electric mixer until firm peaks form. Beat egg white in small bowl with electric mixer until soft peaks form; gradually add sifted sugar. Fold egg white mixture into cream; fold in fruit and nuts.
Step 6
Spread fruit layer over chocolate layer and freeze until firm.
Step 7
Run small spatula around edge of cassata; wipe hot cloth over base and side of pan. Turn cassata onto serving plate.
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