Gluten Free Christmas Cassata


  • 75g plain chocolate
  • 50g butter
  • 100g caster sugar
  • 50g FREEE Plain White Flour
  • 1 egg
  • 1 tsp water
  • 25g icing sugar
  • 250g mascarpone
  • 2 tbsp Marsala* or grape juice
  • 25g mixed glace peel, chopped
  • 50g glace cherries, quartered
  • 25g Doves Farm Organic Chocolate Chips
  • 2 tbsp pomegranate seeds
  • candied fruit slices for decoration


Chocolate Brownie

  1. Line a 10x15cm/4x6" baking dish with parchment paper and pre-heat the oven.
  2. Gently melt together the chocolate and butter.
  3. Put the caster sugar and flour into a bowl and stir to combine.
  4. Beat the egg and water into the dry ingredients.
  5. Stir in the melted chocolate and butter.
  6. Pour into your prepared parchment lined baking dish.
  7. Bake for 15-20 minutes.

Cassata Cream

  1. Sieve the icing sugar into a bowl.
  2. Add the mascarpone, marsala (or grape juice) and stir to combine.
  3. Add the chopped glacé peel, quartered cherries and chocolate chips.
  4. Stir gently and thoroughly.

Cassata Assembly

  1. Slice the brownie in half horizontally and put the bottom slice onto a serving dish. If it is broken into pieces just arrange these in a rectangle.
  2. Spoon half the prepared cassata cream onto the brownie and spread it out.
  3. Arrange the remaining brownie slice over the cream.
  4. Spread the remaining cassata cream over the top.
  5. Scatter the pomegranate seeds over the top and decorate with candied fruit.
  6. Chill until ready to serve.

* sherry, brandy or orange liquor would also be delicious