Cassata Siciliana by Master Chef Gianluca Deiana Abis

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.

---

Antica Torroneria Piemontese Hard Torrone Nougat with Hazelnuts 8.75 (250 gr)

Buy Now