Cassata alla vesuviana

Prepare the zabaglione gelato.

Prepare the pistachio ice cream.

Take a mold to dome and lie on the bottom with a layer of ice cream to zabaglione, levelling with the back of a spoon.

Cover with half pistachio ice cream, and level it perfectly too.

Enter immediately in the freezer.

Put the sugar in a small saucepan and let it dissolve, moderatissimo heat, with a glass of water; then remove the syrup from the heat and let it cool completely; at this point, carefully fold the egg whites and whip all egg whites very consistent.

Cut the candied fruit into cubes, sprinkle with rum and add the whipped egg whites.

Take a moment the mould from the freezer and move in the compound, livellandone the surface.

Keep in the freezer for 5-6 hours.

After this time, take the mold and roll out a layer of pistachio ice cream and vanilla ice cream.

Put in freezer for 1 hour.

Shortly after the expiration of the time set, whip the cream.

When serving, dip the mold briefly in boiling water to unmold the ice cream, then dry it and turn it upside down on the plate.

Cover the entire surface of the ice cream with whipped cream, using the syringe, and serve the ' cassata alla vesuviana ' immediately.