are among the sweetest desserts you can find in Italy and it’s the most important dessert in Sicilian culture.
It consists in a sponge cake, filled with sweetened ricotta and chocolate chips, topped with a very thick glazing made with marzipan and sugar glaze, garnished with candied fruits.
These are the ingredients needed for this recipe:
For the sponge cake base:
550 gr. Flour
300 gr. Sugar + 40 gr. (for the sponge cake soak)
Vanilla (1 tsp)
40 gr. Cherry Liquor
100 gr. Water For the Stuffing
1,5 kg Fresh Ricotta Cheese
100 gr. Chocolate Chips
450 gr. Sugar
For the topping and decoration:
300 gr. Powdered Sugar
100 gr. Water
300 gr. Green Marzipan
To prepare this recipe:
1.- The first thing to do the day before preparing the Cassatelle is to let the ricotta drain
Place it into a colander, with a bowl underneath.
Then place the bowl in the fridge and let the ricotta drain overnight.
2.- The next day, start by preparing the sponge cake
Break the eggs in the kneader, and whisk them until they begin to mount, then add 300 gr. Of sugar.
Continue whisking until you get a fluffy smooth mixture, and proceed to add the flour.
Add the vanilla and half teaspoon of salt.
Pour the content of the kneader straight into a standard cake mold, and cook in the preheated oven at 160°C for 40 minutes.
Use a toothpick to check if the sponge cake is ready, since the dough should not stick to the toothpick.
Let the sponge cake rest and cool down.
3.- In the meanwhile, we can proceed with the stuffing
Take a large bowl, and pour in the ricotta that was left in the fridge to drain.
Add the sugar and start mixing.
Mix well until the sugar is absorb well, but don’t work the ricotta too much or it will become too loose and will melt.
Add all of the chocolate chips and mix to get a homogeneous mixture.
Place the ricotta stuffing in the fridge and let it rest for 1 hour.
During this hour we need to cut away the outer part of the sponge cake, and you can choose either to prepare a large Cassatella in the form of a cake or to prepare small single portion Cassatelle.
If you decide to prepare a whole Cassatella, the cut the whole sponge cake in slices to get three layers.
If you decide to prepare single portions, use a round 4 cm of diameter stamp and cut out the cylinders of sponge cake we will later transform in the Cassatelle.
Slice them up just like the larger version.
Mix the cherry liquor with the water and the 40 gr. Of sugar.
In a large tray place the first layer of the sponge cake and soak it with a sprinkle of the mixture of liquor we prepared earlier.
Spread a great amount of ricotta cream on it since this will be the only layer, and cover on the top with the other slice of sponge cake.
Soak again, then use the remaining slice of sponge cake to cover the sides of the Cassatella.
Cut the slice into rectangles and place them on the border of our Cassatella.
This process is the same both for single portion sized Cassatelle and the larger one.
Melt the powdered sugar in the water.
Take the marzipan and roll it our into a thin layer, cover the whole Cassatella with it, then pour the glaze on the whole cake.
Garnish with the candied fruits before the glaze becomes hard.
Serve cold, and enjoy this dessert with your friends and children.
Cassatelle Siciliana Video Recipe
And that's all!
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