The Cassata is a traditional Italian dessert, usually prepared in Sicily (south Italy) during Easter. It’s a refreshing and satisfying layered dessert made with sponge cake, ricotta cream and decorated with crystallized fruits.
Great to serve after lunch or dinner, this mono-portion version of the traditional recipe will surprise your guests.
- 200 g sponge cake
- 250 g ricotta cheese
- 80 g powdered sugar
- 30 g chocolate chips
Ingredients for the syrup
- 200 ml water
- 4 tablespoons tangerine liqueur
- candied cherries
- 150 g marzipan
First of all, make the sponge cake, that will be the basis of your dessert. You can make it the day before in order to have a perfect sponge, from which cut out some small discs.
In a bowl, make the ricotta cream. Mix the ricotta and the powdered sugar. Put in the fridge until you’re ready to assemble your Italian Cassata dessert.
Start assembling the dessert. Cut some discs from your sponge cake and put one of them in a dessert cup. It’s time to make the syrup. In a pan, add water and sugar and let it melt. Add tangerine liqueur.
Wet your sponge using the syrup just prepared. Spread the ricotta cream and add some chocolate chips.
Put another sponge disc, wet it, add ricotta cream and chocolate chips. Decorate your dessert with a candied cherry and some marzipan, giving the shape you prefer.
Place in the fridge for 2 hours. Your dessert is ready to serve.
Italian Cassata desserts can be stored in the fridge for up to 3 days.
If you use caster sugar to prepare ricotta cream let the mixture rest for two hours in the fridge and sift to avoid lumps.