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Ricette di Sicilia

Cibo, cultura e tradizioni siciliane
Queen Costanza Cassata decorated with candied fruit and pistachios on Sicilian ceramic plate

Queen Costanza’s Cassata: A Royal Sicilian Dessert

A majestic Sicilian cassata inspired by Queen Constance of Aragon — a harmonious blend of sponge, pastry and fragrant ricotta cream, steeped in history and indulgence.

Author: Sebastiano Caruso • Published on: February 22, 2023
Categories: Desserts
Tags: ricotta sugar plain flour butter eggs dark chocolate candied fruit pistachios cinnamon lemons vanilla salt
⏱️
Prep Time
about 1 hour 30 minutes
🔥
Cook Time
about 1 hour
👥
Serve
Serves 8
📊
Difficulty
Difficult
💰 Moderate
🗓️ Spring
⭐ 4.9/5

🛒 Ingredients

▸ For the sponge cake

  • ✓ 100 g plain flour
  • ✓ 4 eggs
  • ✓ 100 g sugar
  • ✓ 1 sachet of vanilla sugar
  • ✓ A pinch of salt

▸ For the shortcrust pastry

  • ✓ 250 g plain flour
  • ✓ 125 g cold butter, cubed
  • ✓ 100 g icing sugar
  • ✓ 1 egg
  • ✓ A pinch of salt
  • ✓ Grated lemon zest

▸ For the ricotta cream

  • ✓ 500 g fresh sheep’s milk ricotta
  • ✓ 200 g icing sugar
  • ✓ 100 g mixed candied fruit, chopped
  • ✓ 100 g dark chocolate, chopped
  • ✓ 1 teaspoon ground cinnamon

▸ For the decoration

  • ✓ Candied cherries
  • ✓ Chopped pistachios
  • ✓ Candied orange peel

📊 Nutritional Information

Calories
430 kcal
Protein
11 g
Fat
18 g
Carbohydrates
48 g
Sugars
33 g
Fiber
2 g
Sodium
120 mg

The Queen Costanza Cassata is a crown jewel of Sicilian pâtisserie — regal, refined and steeped in centuries of tradition. Created in honour of Constance of Aragon, who lent splendour to the court of Frederick III, this version of the classic cassata brings together three beloved elements: soft sponge cake, delicate shortcrust pastry and a luxurious ricotta filling scented with cinnamon and studded with chocolate and jewel-bright candied fruit.

It’s a dessert that feels like a celebration of Sicily itself: its artistry, its history and its irresistible sweetness. Every slice tells a story — one of royal courts, Arab influences, monastic craftsmanship and the island’s enduring love affair with ricotta. A showstopper for special occasions, it’s as beautiful as it is delicious.

👨‍🍳 Preparation

  1. 1

    Beat the eggs with the sugar, vanilla sugar and salt until pale and voluminous. Fold in the sifted flour, then bake at 180°C for 30–35 minutes. Cool on a rack.

  2. 2

    Make the shortcrust pastry by mixing flour, butter, icing sugar, egg, salt and lemon zest. Bring together quickly, wrap in cling film and chill for 30 minutes.

  3. 3

    For the ricotta cream, beat the well-drained ricotta with icing sugar and cinnamon. After resting in the fridge for 2 hours, pass it through a sieve and fold in the chopped chocolate and candied fruit.

  4. 4

    Line a semispherical mould with the shortcrust pastry and a disc of sponge cake. Fill with the ricotta cream, then seal with another disc of sponge and more pastry.

  5. 5

    Bake at 180°C for about 1 hour, until the surface is golden. Allow to cool completely.

  6. 6

    Decorate with candied cherries, chopped pistachios and strips of candied orange peel — echoing the ornate tiara of Queen Costanza.

  7. 7

    Serve well chilled, ideally with a glass of Moscato di Noto Naturale.

💡 Tips and Variations

You can brighten the ricotta cream with grated lemon zest or a hint of vanilla. For a more contemporary twist, top the cassata with a white chocolate or pistachio glaze.

📦 Storage

  • • Keep refrigerated, covered with cling film, for up to 4 days.
  • • Can be frozen for 1–2 months if wrapped in cling film and foil.

🍷 Pairing

Aromatic and gently sweet, Moscato di Noto Naturale is the perfect companion — enhancing both the ricotta and candied fruit with its elegant fragrance.

The Queen Costanza Cassata is a tribute to Sicily’s regal past. Each slice offers a taste of heritage, craftsmanship and sweetness — an exquisite dessert that fully deserves its noble name.

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