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Ricette di Sicilia

Cibo, cultura e tradizioni siciliane
The Sweet Majesty of Cassata Siciliana

The Sweet Majesty of Cassata Siciliana

Discover the rich history and vibrant flavors of The Sweet Majesty of Cassata Siciliana, a stunning Sicilian dessert that's a feast for the senses!

Author: Sebastiano Caruso • Published on: January 30, 2013
Categories: Desserts
Tags: agrigento chocolate dark chocolate candied fruit palermo sponge cake trapani eggs sugar
⏱️
Prep Time
40 minutes
🔥
Cook Time
35 minutes
👥
Servings
8
📊
Difficulty
Intermediate
💰 Moderate
🗓️ Spring
⭐ 4.7/5

🛒 Ingredients

  • ✓ 540 g sponge cake (ladyfingers or pound cake)
  • ✓ 400 g sheep’s milk ricotta cheese
  • ✓ 200 g powdered sugar
  • ✓ 225 g candied fruit
  • ✓ 10 g dark chocolate
  • ✓ Green food colouring
  • ✓ 2 egg whites
  • ✓ 1 lemon
  • ✓ 200 g granulated sugar

📊 Nutritional Information

Calories
High
Protein
Medium
Fat
High
Carbohydrates
High
Fiber
Low
Sugars
High
Sodium
Medium

Cassata Siciliana is a captivating dessert that hails from the sun-kissed island of Sicily. 
Created with layers of delicate sponge cake, rich ricotta cheese, and vibrant candied fruit, it is enveloped in a marzipan shell and adorned with intricate designs. 
This dessert is a testament to Sicily’s diverse culinary influences, reminiscent of its Arab rule in the 10th century. 
The first bite offers a delightful blend of creamy, sweet, and citrusy flavours, with each layer telling a story of its own. 
Best enjoyed during festive occasions or as a centrepiece for a special gathering, Cassata Siciliana is a sweet indulgence that promises to captivate both the eyes and the palate.

👨‍🍳 Preparation

  1. 1

    Push the ricotta cheese through a fine-mesh sieve into a large bowl for a smooth texture. Add powdered sugar, 200 g of chopped candied fruit, grated dark chocolate, and a dash of vanilla extract, mixing well. Chill in the refrigerator.

  2. 2

    If not using store-bought sponge cake, bake your sponge cake and let it cool. Cut into thick slices once cooled.

  3. 3

    Line a springform pan with parchment paper. Arrange sponge cake slices around the sides and bottom to form a shell. Fill with chilled ricotta mixture and cover with a sponge cake disc. Refrigerate for several hours.

  4. 4

    In a saucepan, combine granulated sugar and lemon juice. Heat on low, stirring until sugar dissolves and the mixture thickens.

  5. 5

    Whisk in egg whites quickly and continue stirring until icing is glossy. Remove from heat and add green food colouring.

  6. 6

    Remove the cassata from the pan, pour green icing over it, and let it set slightly. Decorate with remaining candied fruit before slicing and serving.

💡 Tips and Variations

Sheep’s milk ricotta is traditional, but cow’s milk ricotta can be substituted. For a boozy twist, soak the sponge cake in rum or Marsala wine before assembly. If marzipan is unavailable, fondant can be used.

📦 Storage

  • • Store the cassata in the refrigerator, covered, to maintain freshness.
  • • Consume within 3 days for the best flavour and texture.
  • • Avoid freezing as it may alter the texture of the ricotta filling.

🍷 Pairing

Serve with a glass of Cerasuolo di Vittoria, a Sicilian wine that complements the sweet and fruity notes of the cassata.

Thank you for exploring the delightful world of Cassata Siciliana. We hope you enjoy making and tasting this stunning Sicilian masterpiece. Share it with your loved ones and relish the flavours of Sicily!

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