Sicilian Cassata Recipe

Ingredients:

• 1 pound of ricotta cheese
• 1/2 cup of powdered sugar
• 1/2 cup of chocolate chips
• 1/2 cup of mixed candied fruit
• 1/4 cup of green pistachios
• 1/4 cup of maraschino cherries
• 10 sponge cake rounds
• 1/2 cup of simple syrup (equal parts sugar and water, boiled and cooled)
• 2 cups of whipped cream
• Yellow and green food coloring (optional)

Instructions:

1. In a large mixing bowl, combine the ricotta cheese, powdered sugar, and chocolate chips. Mix well and set aside.
2. Add the mixed candied fruit, green pistachios, and maraschino cherries to the ricotta mixture. Stir to combine.
3. Dip the sponge cake rounds in the simple syrup and place them in the bottom of a 10-inch springform pan, covering the bottom and sides of the pan.
4. If desired, add a few drops of yellow and green food coloring to the whipped cream and mix well. Spread half of the whipped cream over the sponge cake rounds.
5. Add the ricotta mixture on top of the whipped cream. Spread it evenly over the cake layer.
6. Add another layer of sponge cake rounds on top of the ricotta mixture. Dip them in the simple syrup again before placing them on the ricotta layer.
7. If desired, add more yellow and green food coloring to the remaining whipped cream and mix well. Spread it over the second layer of sponge cake rounds.
8. Cover the pan with plastic wrap and refrigerate overnight or for at least 4 hours.
9. Before serving, remove the cake from the refrigerator and let it sit at room temperature for at least 30 minutes.
10. Remove the sides of the springform pan and decorate the top of the cake with additional candied fruit, pistachios, and maraschino cherries if desired. Serve chilled.

Verdict and Serving Suggestions:

If you’re a fan of sweet desserts, you’re sure to love this Sicilian cassata. The mix of ricotta cheese, chocolate chips, candied fruit, pistachios, and whipped cream creates a deliciously rich and flavorful treat. Serve it chilled with a cup of espresso or tea for a truly indulgent experience.