Cassata

There are many recipes for cassata. Some use a round bowl which is later upturned and unmolded. Some recipes use a rectangular pan. We like the ease of a springform pan with removable sides.

• 1 sponge cake or plain pound cake
• 3 - 4 tablespoons rum or Marsala wine
• 1 1/2 pounds Ricotta
• 2/3 cup sugar
• 2 teaspoons vanilla extract
• 1 tablespoon grated dark chocolate
• 2 ounces finely chopped mixed peel
• 2 ounces finely chopped orange peel
• 1/2 cup pistachios, chopped
• 1/2 cup whole mixed glace fruit or candied peel
• 3 cups confectioner's sugar
• green food color (optional)

METHOD

Cut the sponge cake into rectangular slices. Line bottom and sides of a springform baking tin with cake, reserving some pieces for the top. Sprinkle with rum or Marsala.

Mix together ricotta, sugar, and vanilla. Blend well (a blender is good for this step). When creamy, add chocolate, chopped candied peels, and pistachios.

Pour mixture onto the sponge slices. Smooth top. Cover with another layer of cake slices, dust with powdered sugar and garnish with candied fruit.

OR: Melt sugar in double boiler with 1 or two drops of green food coloring and a few tablespoons water. Use as icing in place of plain powdered sugar.

Chill in refrigerator for at least 4 hours.

Remove sides of springform pan and serve in small slices.

Serves: 6 - 8

This recipe from www.inmamaskitchen.com

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