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    Mascarpone Cassata with Ginger Cookies

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    Mascarpone Cassata with Ginger Cookies

    Cassata is usually served as an ice cream but my version is chilled rather than frozen. It's divine spread on ginger cookies, although you can use other biscuits if preferred.

    Serves: 4


    • 1 x 250g tub Galbani Mascarpone Cheese
    • 1 x 100g tub Waitrose Italian Cut Mixed Peel
    • Handful of raisins
    • 1tbsp icing sugar
    • 1 x 150g packet Waitrose Ginger Cookies
    • Fresh fruit, eg, strawberries, peaches, and grapes, sliced


    1. Mix the marscarpone, mixed peel, raisins and icing sugar together.
    2. Spoon the mixture into a suitable container and freeze for 30 minutes. Chill in the fridge until you leave for the picnic.
    3. To serve at the picnic, spread the cassata onto ginger cookies and top with the fresh fruit.

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    Cook's tips

    The cassata can be made up to two months in advance and frozen. Remove from the freezer and leave at room temperature for at least one hour before serving.


    Average user rating

    5 stars