1. Line a loaf pan or freezer-safe container with plastic wrap, leaving enough overhang to pull the cake out later.
2. Use a clean, dry metal bowl. Beat until frothy.
3. Slowly add half the sugar, bit by bit, and continue until stiff peaks form. Set aside.
4. In a separate bowl, beat the cream with the remaining sugar until stiff.
5. Fold the whipped cream into the egg whites using a metal spoon. Be gentle to keep it airy.
6. Stir in chopped nuts, cherries, and dried fruit.
7. Line the bottom of the mold with cherries, nuts, or even crushed cookies for a decorative top when inverted.
8. Spoon the mixture into the mold and freeze until solid (at least several hours or overnight).

To Serve:

1. About 30–60 minutes before serving, move it from the freezer to the fridge so it softens slightly.
2. Flip onto a serving plate and peel off the plastic wrap.
3. Decorate with more cherries, nuts, chocolate drizzle, or all three.
4. Slice and serve on its own or with a drizzle of sauce.

Bonus Twist: Mint Cookie Crunch Base

1. Want to try something fun? Add this layer before freezing:
2. Crush a pack of mint chocolate cookies and chop up ½ block of mint crisp chocolate.
3. Press the mixture gently over the top of the cassata (which becomes the base once flipped out).
4. Once frozen and flipped, it becomes a crunchy, minty surprise.

This cassata is rich, light, chewy, crunchy, sweet, and cold all in one bite. It’s retro in all the right ways, and totally freezer-friendly.