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Cassata Siciliana (ricotta Cream)

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Cassata Siciliana (ricotta Cream)

The perfect cassata siciliana (ricotta cream) recipe with a picture and simple step-by-step instructions.

cream

  • 700 g Ricotta
  • 200 g Sugar
  • 100 g Candied fruits
  • 100 g Chocolate

biscuit base

  • 3 Pc. Light sponge base
  • Marsala dessert wine
  • Wormwood (vermouth)
  1. Grate the chocolate. Mix the ricotta cheese with the sugar until creamy, fold in the cut candied fruits and the chocolate flakes and chill for about 30 minutes. Cut out 3 layers per serving from the biscuit bases with a glass or metal ring. Wet the small sponge cake bases with a little Marsala or wormwood (diluted with water) and then fill the glasses alternately with sponge cake and cream. Brush the last sponge cake with icing and garnish with candied fruit.
Dinner
European
cassata siciliana (ricotta cream)

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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