Cassata Siciliana
A small, chilled cassata assembled from sponge cake, sweet ricotta, chocolate and marzipan. A pan lined with wrap makes it easy to turn out cleanly.
Makes 8 slices · Prep 40 min · Cook 5 min · Drain and chill 600 min · Total 645 min
Ingredients
- 500 g whole-milk ricotta
- 1 plain 18 cm sponge cake, about 5 cm tall
- 250 g green or plain marzipan
- 80 g powdered sugar, plus extra for rolling
- 50 g finely chopped dark chocolate
- 60 ml water
- 30 g granulated sugar
- 1 tsp orange zest
- 100 g powdered sugar for glaze
- 1 tbsp lemon juice, plus more by drops
- 60 g mixed candied fruit
Method
- Drain ricotta in a cloth-lined sieve in the refrigerator for 4 hours. Press through the sieve, then fold in 80 g powdered sugar, chocolate and zest.
- Simmer water and granulated sugar until dissolved. Cool. Line an 18 cm round cake pan with plastic wrap overhanging the sides. Slice the cake horizontally into three disks.
- Roll marzipan on a lightly sugared counter to 3 mm thick. Cut strips to line the inside wall of the pan. Trim one sponge disk to fit the bottom. Brush lightly with syrup. Spread half the filling over it. Repeat with a second disk, syrup and filling. Cap with the last disk and brush with remaining syrup as needed.
- Cover and refrigerate at least 6 hours. Invert onto a platter and remove the wrap. Stir 100 g powdered sugar with lemon juice to a thick, spreadable glaze. Spread on top, decorate with candied fruit and refrigerate until slicing.
