Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @
Thursday, August 6, 2009
(I’m sorry, if you are Italian, avert your eyes now.)
I had a small amount of leftover mascarpone (from making this dessert), and needed to use it up quickly. I also had some candied cumquats, which I’m very addicted to at the moment. And from this recent venture, I had frozen vanilla pound cake off-cuts crying out to be used.
What’s a gal to do? I made (faux) cassata of course! Plus, it gave me an excuse to buy that amazing looking glace melon I kept eyeing off every time I walked past the deli. I’d never tasted it before but the alluring, glowing greenness of it has been niggling at me for some time.
And in no time at all, I whipped up a batch of my not-quite cassata, but I ran out of cake pieces with still more cream mixture to go! Hmmmm…I then baldly stole an idea from the very amazingly talented and inspiring Y of Lemonpi who posted about baking gingerbread crisply. So I cut up the last few bits of cake and crisped them in the oven to serve with the creamy filling.
All gone! Ciao!
½ cup mascarpone
¼ cup cream (whipped)
1 tablespoon caster sugar (whipped into cream)
small handful chopped glace melon
small handful chopped candied peel (or cumquats)
3 or 4 chopped glace cherries (for colour)
Mix well and spread on cake. (Cake can be brushed with syrup or liquer first)