Cassatta Part 1

Cassatta has been a pretty big part of our summer for as long as I remember. I think this recipe (or a similar one) was originally in a Women's Weekly Cookbook nearly 30 years ago. So yes this is a very 1980s dinner party recipe . This version is really so easy to make, the only thing is you have to plan ahead so the layers have time to freeze. The bottom layer is cherry.
You will need a packet or two of glace cherries chopped up. Marinate in 2 (quite large!) tbsp of brandy for 10 minutes.
Whip 300ml of cream and 2 tbsp of sugar.

Fold through the cherries and spoon into a springform tin lined with baking paper. The springform tin is important or you are never going to get the cassatta out at the end.
Next (hopefully tonight) will be the chocolate layer.