Cassata Siciliana Sicilian Cheesecake |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Cassata is a traditional Sicilian dessert which also exist in ice-cream form. It is essentially a heart of ricotta cheese mixed with sugar, chocolate chips, candied citrus peels inside a sponge-cake 'container'. Read more Much better if you make your own sponge. If you can't find fresh ricotta (here in Italy it's mainly made from sheep milk) you could probably use cream cheese. Ingredients:
350 g of fresh ricotta |
100 g of sugar |
vanilla powdered flavour (not essence) |
50 g of dark chocolate chips |
80 g of candied citrus peel |
200 g of sponge cake |
optional: sweet liqueur, fresh seasonal fruit (for example: pears and strawberries), icing sugar for decoration. |
*for your own sponge cake |
4 eggs |
120 g of sugar |
100 g of flour |
vanilla flavour |
fesh lemon or orange grated peel |
butter to grease the cake tin. |
Directions:
1. For Sponge cake: mix egg yolks with sugar until smooth. Whip egg whites separately until very firm and add them to the mix. Slowly fold in the flour, then add grated citrus peel or vanilla flavour. Bake sponge cake for 40 minutes at moderate heat.
2. To prepare Cassata: mix ricotta with icing sugar until it turns into a smooth cream. Add a drop of any white sweet liqueur (optional). Add chocolate chips and candied citrus peel. Line a small tray or bowl with slices of sponge cake, put ricotta cream in the middle and top with a layer of sponge cake to seal. Refrigerate for at least an hour. Serve with seasonal fruit and decorate with icing sugar. Dolcissimo!
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