Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Siracusan Cassata – A Refined Ricotta and Chocolate Layered Dessert
Discover Siracusan cassata: a refined Sicilian dessert of ricotta, chocolate and soft sponge, layered into a beautifully harmonious celebration of flavour.
🛒 Ingredients
- ✓ 6 eggs
- ✓ 150 g caster sugar
- ✓ 150 g plain flour
- ✓ Zest of half an unwaxed lemon
- ✓ A pinch of salt
- ✓ 450 ml milk
- ✓ 50 g caster sugar
- ✓ 25 g cornflour (maizena)
- ✓ 50 g unsweetened cocoa powder
- ✓ 800 g sheep's ricotta
- ✓ 200 g caster sugar
- ✓ 1 glass water
- ✓ 2 tablespoons sugar
- ✓ 1 tablespoon lemon liqueur (rosolio)
- ✓ Almond and pistachio crumbs
- ✓ 100 g candied fruit
- ✓ 50 g chocolate chips
📊 Nutritional Information
The Siracusan cassata is perhaps the most elegant expression of Sicily’s iconic ricotta desserts. Unlike the more flamboyant Palermo-style cassata, this refined variation does away with marzipan and glossy icing, allowing the true stars to shine: silky ricotta, soft sponge and a gently rich chocolate cream.
Born from the pastry traditions of Syracuse — and deeply connected to the famous Avola almond — this dessert is layered, delicate and beautifully balanced. Each slice reveals a harmony of textures: moist sponge soaked with aromatic syrup, a cloud-like ricotta filling, and a smooth ribbon of cocoa cream. It’s a dessert that feels celebratory yet wonderfully comforting, perfect for any moment of the year.
👨🍳 Preparation
- 1
Prepare the sponge: whisk the eggs with sugar, salt and lemon zest until pale and fluffy.
- 2
Sift in the flour and fold gently. Pour into a buttered 26 cm tin.
- 3
Bake at 190°C for 35 minutes, leave to cool, then slice into 1 cm layers.
- 4
Make the chocolate cream: whisk together milk, sugar, cocoa and cornflour in a saucepan. Cook for about 10 minutes, stirring, until thickened. Cool completely.
- 5
For the ricotta cream: sieve the ricotta and beat with the sugar until smooth.
- 6
Prepare a simple syrup by simmering water, sugar and lemon liqueur for a few minutes.
- 7
Assemble the cassata by alternating layers of syrup-soaked sponge, ricotta cream and chocolate cream.
- 8
Cover with cling film and chill overnight.
- 9
The next day, turn the cassata out onto a serving tray and coat the top with the remaining ricotta cream.
- 10
Decorate with almond and pistachio crumbs around the sides and candied fruit on top. Chill for 30 minutes before serving.
💡 Tips and Variations
Replace the lemon liqueur with any citrus-scented sweet liqueur. For a lighter version, use cow’s ricotta or reduce the sugar in the chocolate cream.
📦 Storage
- • Keep the cassata in the fridge for 2–3 days, covered with cling film.
- • The sponge alone will stay soft for 3–4 days at room temperature.
- • Avoid freezing the assembled cassata; however, the sponge can be frozen for up to 2 months when tightly wrapped.
🍷 Pairing
Serve your Siracusan cassata with a glass of Moscato Passito di Pantelleria Liquoroso Extra, whose amber sweetness perfectly complements the ricotta and cocoa.
The Siracusan cassata captures the most elegant spirit of Sicilian pastry-making. Crafting it is a small act of devotion to the island’s flavours — transforming simple ingredients into a layered celebration of texture, aroma and history. Every slice is a journey into the heart of Mediterranean tradition.
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