Ingredients:

Sponge cake 1
Fruit syrup ½ cup
For the first layer:
Pistachio ice cream ½ litre
Chopped pistachios 10-15
For the second layer:
Strawberry ice cream ½ litre
Finely chopped strawberries 2-3
For the third layer:
Chocolate ice cream ½ litre
Chocolate chips ½ cup
For the garnish:
Grated chocolate
Whipped cream 1 cup
Chopped dried mixed fruit and nuts (almonds, sultanas, currants, raisins) ½ cup

Method:

For the first layer, line a loaf tin with cling film. Keep the ice creams in the fridge so they soften. Mix chopped pistachios in the pistachio ice cream. Add finely chopped strawberries in the strawberry ice cream and chocolate chips in the chocolate ice cream. To layer the cassatta ice cream, first put a thin layer of the sponge cake and moisten with fruit syrup, then add the pistachio ice cream, smooth the top and let freeze. Then once it is well frozen, add a thin layer of sponge cake, moisten again and then the strawberry ice cream and let freeze. Next again a thin sponge layer, moisten and then add the chocolate ice cream on top. Cover with cling and let all freeze well. Next day unmold from loaf tin, remove cling carefully and put on a serving platter, beat cream till stiff add in the chopped dried mixed nuts and fruits and level on top lastly sprinkle grated chocolate. Serve immediately in slices.