Method

• 1.
  Brush or spray an 11cm x 25cm terrine with a little oil and line with plastic wrap (oil helps the wrap stick better).
• 2.
  Remove the strawberry ice-cream from the freezer and soften slightly (you can do this by microwaving on high for 30 seconds). Spread the ice-cream into the base of the terrine, pressing down well and smoothing the top, then refreeze until hard. Repeat with the pistachio and chocolate layers, refreezing each layer before proceeding with the next, then return to the freezer to firm completely.

• 3.
  When ready to serve, dip the base of the terrine in a dish of warm water. Count to 40, then invert onto a plate, gently pulling on the plastic wrap to help ease out the cassata. Place on a serving platter and slice. Any leftover cassata can be wrapped in plastic wrap and refrozen.