Cassata Siciliana
The baroque masterpiece of Sicilian pastry — pan di Spagna soaked in liqueur, ricotta cream, marzipan shell and elaborate sugar decorations.
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
Sieve ricotta. Beat with icing sugar until completely smooth and silky.
Fold in candied peel and chocolate chips. Refrigerate 1 hour.
Line a round tin with sliced sponge soaked in diluted Maraschino.
Fill with ricotta cream. Cover with more sponge. Refrigerate overnight.
Unmould, cover with marzipan shell, then white icing. Decorate with candied fruits.
Learn to make Cassata Siciliana with Chef Gabriele
A recipe gets you most of the way there. The rest is in the hands — how the dough should feel, when to stop working it, what the pan should sound like. Chef Gabriele teaches the Sicilian pastry classin Leichhardt, Sydney's Little Italy, in small groups where everyone cooks.
