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Cassata Siciliana by Master Chef Gianluca Deiana Abis

cassata
Cassata

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

  1. Mix ricotta with powdered sugar, adding chopped candied fruit and chocolate. Set aside.

Step 2: Assemble the Cake

  1. Slice the sponge cake into layers. Soak them with orange liqueur or simple syrup.

  2. In a mold, layer the sponge cake and ricotta mixture, pressing down gently.

Step 3: Decorate and Chill

  1. Top with marzipan and smooth the surface. Chill the cake for a few hours.

Step 4: Serve

  1. 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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