Name: Cassata ice-cream Christmas tree cones
Prep time: 500 min
Total time: 500 min
Ingredients: 300g glacé red cherries, finely chopped; 1/3 cup (80ml) amaretto; 1 x 450g store-bought rectangular sponge cake; 1 tsp finely grated lemon zest; 1/2 cup (70g) slivered pistachio; 150g marzipan, coarsely grated; 2L vanilla ice-cream, softened

Cassata ice-cream Christmas tree cones bring a festive twist to a beloved classic dessert. Inspired by the traditional Italian cassata, these colourful treats combine layers of creamy ice-cream, candied fruit, and subtle hints of vanilla. Shaped like cheerful Christmas trees, they make a playful and eye-catching addition to any festive celebration. With their vibrant colours and rich flavours, Cassata ice-cream Christmas tree cones are sure to spread joy and sweetness all season long.

For more frozen desserts, try cassata ice-cream sandwiches, chocolate hazelnut ice-cream pandoro or caramel nut ice-cream cake.

Ingredients

300g glacé red cherries, finely chopped

1/3 cup (80ml) amaretto

1 x 450g store-bought rectangular sponge cake

1 tsp finely grated lemon zest

1/2 cup (70g) slivered pistachio

150g marzipan, coarsely grated

2L vanilla ice-cream, softened

Method

Finely chop glacé cherries. Place in a small bowl with 1 tablespoon amaretto. Cover and stand for 2 hours, or overnight to soak.

To prepare paper moulds, cut 6 x 30cm x 20cm sheets of non-stick baking paper. Trim 6 sheets of A4 paper into the same size. Lay a baking paper sheet over a sheet of regular paper. Bring top right corners down to the middle of the paper and then roll to form a cone shape. Staple and sticky tape to secure. Repeat with remaining sheets of paper and place in 6 tall glasses.

Cut 6 circles from the sponge to match the size of the end of each cone. Crumble the remaining sponge.

Fold crumbled sponge, cherries, lemon zest, pistachio and marzipan into softened ice-cream. Spoon the ice-cream mixture into the paper cones, packing down ice-cream tightly and levelling the top. Dip sponges in remaining amaretto and press into the ice-cream.

Carefully transfer to the freezer for at least 6 hours or overnight until firm.

To serve, remove tape and unwrap the paper. Invert cones onto serving plates. Slice to serve and share.

Tip These can be made up to 3 weeks in advance. To make a loaf, instead of cutting circles from the sponge in step 3, crumble all the sponge and soak in amaretto. Follow recipe and fold soaked sponge into your cassata ice-cream base. Set in a 25cm x 10cm loaf tin lined with non-stick baking paper with a 3cm rim. Scoop or slice to serve.

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Recipe Jessica Brook

Jessica’s career has covered every corner of the food world from professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.

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