Cassata Siciliana by Master Chef Gianluca Deiana Abis

Ingredients
500g ricotta cheese (drained)
200g powdered sugar
100g dark chocolate (chopped)
150g candied fruit (chopped)
50g marzipan
1 sponge cake or pan di spagna
1 tablespoon orange liqueur (optional)
Icing sugar (for dusting)
Instructions
Step 1: Prepare the Ricotta Filling
Mix ricotta with powdered sugar, adding chopped candied fruit and chocolate. Set aside.
Step 2: Assemble the Cake
Slice the sponge cake into layers. Soak them with orange liqueur or simple syrup.
In a mold, layer the sponge cake and ricotta mixture, pressing down gently.
Step 3: Decorate and Chill
Top with marzipan and smooth the surface. Chill the cake for a few hours.
Step 4: Serve
Dust with icing sugar and serve chilled.
Chef’s Tip: Make sure to drain the ricotta well to avoid excess moisture that could affect the texture of your cassata.
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