Sicilian Cassata

Recipe Courtesy of Italian Cooking and Living (
A web-exclusive recipe from Italian Cooking and Living

  • 1 pound sponge cake, cut in 1/4" slices
  • 1 pound ricotta
  • 1/2 cup heavy cream
  • 1/2 cup confectioners sugar
  • 1 ounce orange flavored liquor
  • 1/4 cup semi sweet chocolate, chopped
  • 1 1/2 tablespoon candied citron, chopped
  • 1 1/2 tablespoon candied orange peel, chopped
  • 1 cup whipping cream, whipped and sweetened
  • Candied fruit for decoration
  • Line the bottom of a 9 1/2" spring form pan with wax paper. Line the sides first then the bottom completely with the cake slices, making a shell for the filling, reserving left over cake to cover the filling completely.

    For the filling: In a large bowl, add the ricotta and heavy cream and beat with a rotary beater till smooth and creamy. Beat in the confectioners sugar and the orange liquor. Fold in the candied fruit and the chocolate. Add the filling to the cake lined pan. Completely cover the filling with the rest of the cake slices. Press down lightly, cover with wax paper and plastic wrap. Refrigerate overnight.

    Before serving: remove the cake from the spring form pan and invert on a serving plate. Ice cake with sweetened whip cream and decorate with candied fruit. Serves 8

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