| • | Soften the ice-cream and combine the almond essence with it.
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| • | Line the base and sides of 1 litre pudding basin leaving a cavity in the centre for the fruit mixture.
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| • | Freeze till firm.
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| • | Whip cream and sugar together till the peaks form.
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| • | Now chop chocolate and almonds.
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| • | Fold the chopped fruit, chocolate and almonds into the whipped cream.
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| • | Fill the cavity of the ice cream with it.
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| • | Cover it with foil and freeze till firm.
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| • | Just before serving, dip the basin into very hot water, quickly 2 or 3 times then invert and shake sharply onto a serving plate.
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| • | Cut Casata into wedges and serve. |
