Cassata alla SICILIANA


  • 500g of ricotta
  • 300g of sugar
  • 100g of plain chocolate
  • 2 spoonfuls of candied fruit
  • Some slices of sponge cake
  • Some slices of marzipan
  • 1 small glass of liqeur
  • A little cinnamon


Strain the ricotta and mix in the sugar, chocolate and candied fruit; the latter two cut into small pieces. Add the liqueur and the cinnamon. Line a circular cake mould (of adequate size) completely (bottom and sides) with slices of sponge cake and marzipan (alternating them), slightly steeped in sweet liqueur. Fill the interior with the ricotta mixture, then cover with further thin slices of sponge cake and marzipan. Put the mould into the fridge and leave for 4 hours. Then , put the cake onto a round plate and cover the whole surface with iced sugar. Finally, decorate with pieces of candied fruit.

N.B You can find marzipan on sale ready for use in a good quality patisserie.
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