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Mascarpone Cassata with Ginger Cookies
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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.
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.
This recipe was first published in October 1999.