Line a 22x14cm loaf pan with plastic wrap, leaving plenty overhanging the sides.

Add the cream, sweetened condensed milk and liquor to a large bowl. Whip with electric mixer until firm peaks form.

Gently fold through the chopped chocolate.

Spoon the mixture into the prepared pan and smooth out the top. Fold overhanging plastic wrap gently over the top. Freeze for a minimum of 6 hours, preferably overnight.

Prepare chocolate sauce before serving. Combine chocolate, cream, milk, sugar and salt in a small saucepan over medium-low heat. Heat, stirring, for 2-3 mins until chocolate melts and sauce is smooth, do not allow it to boil. Set aside to cool to room temperature or refrigerate until required if making in advance.

To serve, remove the cassata from the freezer, open the plastic wrap folded over the top and invert it onto a serving plate. Carefully remove the remaining plastic wrap. Drizzle with chocolate sauce and decorate as desired.

Note: If you would like a smooth finish, run a hot butter knife or metal spatula along the surface of the cassata before decorating.