Cassata semifreddo with roasted autumn fruits recipe
 This frozen pudding combines the flavours of the traditional Italian cassata sponge cake for a show-stopping dessert. 125g/4½oz caster sugar 2 free-range egg whites 25g/1oz shelled pistachios, finely chopped 50g/1¾oz candied peel 25g/1oz glacé cherries (green and red), finely chopped 1 tbsp raisins, soaked in warm water 250ml/9fl oz double cream 125g/4½oz caster sugar 2 free-range egg whites 25g/1oz shelled pistachios, finely chopped 50g/1¾oz candied peel 25g/1oz glacé cherries (green and red), finely chopped 1 tbsp raisins, soaked in warm water 250ml/9fl oz double cream 1 quince, cut into small chunks 1 pear, sliced 1 vanilla pod, split 100ml/3½fl oz maple syrup 75ml/2½fl oz Marsala wine150g/5½oz blackberries 1 quince, cut into small chunks 1 pear, sliced 1 vanilla pod, split 100ml/3½fl oz maple syrup 75ml/2½fl oz Marsala wine 150g/5½oz blackberries Method To make the cassata semifreddo, first grease and double line a 450g/1lb loaf tin loaf tin or terrine mould with cling film. Place the sugar in a small saucepan with 60ml/2fl oz water and bring to the boil. Continue to boil until it reaches 120C when measured with a sugar thermometer. Whisk the egg whites until foamy and almost able to hold soft peaks when the whisk is removed from the bowl. Gradually drizzle the hot sugar syrup into the bowl with the egg whites, whisking continuously, aiming the syrup close to the whisk rather than directly onto it. Continue whisking until cool to the touch and the meringue is at body temperature.Fold the pistachios, candied peel, glacé cherries and raisins into the meringue. Whip the double cream in a separate bowl until soft peaks form when the whisk is removed from the bowl. Fold the cream into the meringue mixture and scoop into the lined loaf tin or terrine mould. Cover and leave in the freezer for at least 6 hours, or until set. To make the roasted fruits, preheat the oven to 200C/180C Fan/Gas 6. Toss together the quince, pear, vanilla pod, maple syrup and Marsala in a roasting tray and roast until soft – around 30 minutes. Add the blackberries just at the end to warm through and soften. To serve, slice the cassata semifreddo and serve with the roasted fruits. To make the cassata semifreddo, first grease and double line a 450g/1lb loaf tin loaf tin or terrine mould with cling film. Place the sugar in a small saucepan with 60ml/2fl oz water and bring to the boil. Continue to boil until it reaches 120C when measured with a sugar thermometer. To make the cassata semifreddo, first grease and double line a 450g/1lb loaf tin loaf tin or terrine mould with cling film. Place the sugar in a small saucepan with 60ml/2fl oz water and bring to the boil. Continue to boil until it reaches 120C when measured with a sugar thermometer. Whisk the egg whites until foamy and almost able to hold soft peaks when the whisk is removed from the bowl. Gradually drizzle the hot sugar syrup into the bowl with the egg whites, whisking continuously, aiming the syrup close to the whisk rather than directly onto it. Continue whisking until cool to the touch and the meringue is at body temperature. Whisk the egg whites until foamy and almost able to hold soft peaks when the whisk is removed from the bowl. Gradually drizzle the hot sugar syrup into the bowl with the egg whites, whisking continuously, aiming the syrup close to the whisk rather than directly onto it. Continue whisking until cool to the touch and the meringue is at body temperature. Fold the pistachios, candied peel, glacé cherries and raisins into the meringue. Fold the pistachios, candied peel, glacé cherries and raisins into the meringue. Whip the double cream in a separate bowl until soft peaks form when the whisk is removed from the bowl. Whip the double cream in a separate bowl until soft peaks form when the whisk is removed from the bowl. Fold the cream into the meringue mixture and scoop into the lined loaf tin or terrine mould. Cover and leave in the freezer for at least 6 hours, or until set. Fold the cream into the meringue mixture and scoop into the lined loaf tin or terrine mould. Cover and leave in the freezer for at least 6 hours, or until set. To make the roasted fruits, preheat the oven to 200C/180C Fan/Gas 6. Toss together the quince, pear, vanilla pod, maple syrup and Marsala in a roasting tray and roast until soft – around 30 minutes. Add the blackberries just at the end to warm through and soften. To make the roasted fruits, preheat the oven to 200C/180C Fan/Gas 6. Toss together the quince, pear, vanilla pod, maple syrup and Marsala in a roasting tray and roast until soft – around 30 minutes. Add the blackberries just at the end to warm through and soften. To serve, slice the cassata semifreddo and serve with the roasted fruits. To serve, slice the cassata semifreddo and serve with the roasted fruits.