Cassata Siciliana

Cassata Siciliana

By
From
Encyclopedia of Food and Cookery
Serves
8-10

Meaning ‘in a case or chest’, cassata is the name of two famous Italian desserts. Both were traditionally made in the form of a case with a filling, but today they are often made in layers instead.

Ingredients

Quantity Ingredient
500g ricotta cheese
230g caster sugar
pinch cinnamon
60g dark chocolate, grated
2 tablespoons sweet liqueur
2 tablespoons pistachios or pine nuts, chopped
3 tablespoons glace fruit, chopped, plus extra to decorate
1 x 20cm Sponge cakes, baked and cooled
icing sugar, sifted, to decorate

Method

  1. Beat ricotta and sugar together until fluffy. Reserve half for topping. Add cinnamon, chocolate and liqueur to remaining mixture and mix well. Fold in nuts and fruit.
  2. Line bottom of a 1.25 litre bowl or mould with baking paper. Cut cake into 1 cm slices and use about three-quarters of them to line mould. Fill centre with ricotta mixture, cover with remaining slices of cake and chill, covered, for several hours or overnight. Turn out of mould, coat with reserve topping, dust with icing sugar and decorate with glacé fruit. Alternatively the sponge cake may be split into 3 or 4 layers and filled with the ricotta mixture. Chill, coat with topping, and decorate as described.
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