Dolci
Cassata Siciliana
The baroque masterpiece of Sicilian pastry — pan di Spagna soaked in liqueur, ricotta cream, marzipan shell and elaborate sugar decorations.
2h 30m
Serves 10
Difficile
Ingredients
- 500gsheep milk ricotta
- 200gicing sugar
- 100gcandied citrus peel
- 80gdark chocolate chips
- 300gmarzipan (green)
- 1pan di Spagna sponge
- 100mlMaraschino or Strega
- 500gwhite royal icing
Method
1
Sieve ricotta. Beat with icing sugar until completely smooth and silky.
2
Fold in candied peel and chocolate chips. Refrigerate 1 hour.
3
Line a round tin with sliced sponge soaked in diluted Maraschino.
4
Fill with ricotta cream. Cover with more sponge. Refrigerate overnight.
5
Unmould, cover with marzipan shell, then white icing. Decorate with candied fruits.
