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The dessert, Mediterranean

Sicilian cassata

Sicilian cassata is a chilled ricotta dessert wrapped in soaked sponge cake and green marzipan, for 6 people. It takes 75 minutes of active work and is made entirely the day before, perfect for a family gathering or a dinner with friends. It's a medium difficulty recipe at about €3.50 per person, and the key to success is ricotta that's well drained and sifted twice.

A Sicilian cassata, green and sweet, the way they make it in Palermo for big celebrations, with ricotta and candied fruit.

Sicilian cassata
For
6 people
Work
1 h 15
Total time
6 h
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€3.50
Calories per person
560 kcalcalculated by Kiloach, your weight coach

Sicilian cassata plays on contrast, the sweetness of the ricotta filling, the crunch of chocolate chips and candied fruit, and the soft, orange soaked sponge wrapped around it. Its smooth green marzipan shell gives it that unmistakable look that makes an impression the moment it lands on the table. It's a dessert eaten cold, in clean slices, with a creamy texture that melts slowly.

This is a dessert for big occasions, a family meal, a birthday, the end of winter holidays, or a dinner with friends where you want to make a real impression without spending the evening in the kitchen. Since it's made entirely the day before, it frees up the whole day for the rest of the menu, from appetizers to the main course.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 8 h 25
  2. The same day 1 step
  3. Before the guests arrive 1 step
  4. When it's time to serve Nothing to do

The day before, make the sponge cake and the ricotta filling, assemble the cassata in its mold, and let it set in the fridge overnight. In the morning, unmold it and wrap it in green marzipan, well ahead of time so it stays cold. Just before guests arrive, pour the glaze and decorate with candied fruit, then simply bring the dessert out when it's time to serve.

The ingredients

6 people

Dairy

  • Eggs 4
  • Ricotta 500 g

Pantry

  • Sugaroften in the pantry 120 g
  • Flouroften in the pantry 120 g
  • Powdered sugaroften in the pantry 250 g
  • Chocolate chips 70 g
  • Candied fruit 100 g
  • Green marzipan 300 g
  • Orange liqueur 3 tbsp

Fruits and vegetables

  • Orange juice 5 cl

Allergens Gluten, Lactose, Eggs, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Whisk the eggs and sugar over a bain-marie until the mixture triples in volume, fold in the sifted flour and bake the sponge cake at 180°C. 25 min

    Don't overbake it, the sponge needs to stay pliable to mold around the bowl without cracking.

  2. Sift the ricotta, mix it with 120 g of powdered sugar, the chocolate chips, and half of the candied fruit cut into small dice.

    Drain the ricotta for at least two hours over a sieve, it shouldn't be watery.

  3. Line a charlotte mold with plastic wrap, then strips of sponge cake soaked in orange juice and liqueur, fill with the ricotta filling, and cover with more sponge cake.

    Press each layer firmly to avoid gaps when you unmold it.

  4. Cover and let it set in the fridge overnight. 8 h

    Place a small weight on top, the cassata will hold its shape perfectly.

The same dayDuring the day, whenever you get a moment.

  1. Roll out the green marzipan between two sheets of parchment paper, unmold the cassata, and wrap it.

    Dust the parchment with powdered sugar so the marzipan doesn't stick.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Mix the remaining powdered sugar with a little water, pour it over the top, and decorate with candied fruit.

    The glaze should flow slowly, add the water drop by drop.

Our tips to get it right

  • Use sheep's milk ricotta if you can find it, it's firmer and gives the filling more flavor than regular cow's milk ricotta.
  • Soak the sponge generously, it's what gives softness against the firm filling, a dry sponge throws off the whole balance of the dessert.
  • Unmold the cassata while it's still very cold, straight from the fridge, it holds its shape better and slices more cleanly.

The variations

  • Swap the orange liqueur for plain orange juice if you're serving kids or prefer an alcohol free version.
  • Use natural, uncolored marzipan if you'd rather skip the green food coloring, the flavor stays the same.
  • For a quicker version, swap the homemade sponge for ladyfingers or store bought sponge cake, you'll save 25 minutes of active work.

What to serve it with

  • A strong espresso to cut the sweetness
  • A sweet Sicilian wine like passito
  • A few toasted almonds as a finishing touch

Storage

Cassata keeps 2 to 3 days in the fridge, well covered in a sealed container. It freezes well without the glaze or decoration, wrapped in plastic wrap, let it thaw overnight in the fridge before glazing and serving.

Questions about this recipe

Can you replace the green marzipan with something else?

Yes, you can use natural uncolored marzipan or even skip it and glaze the cassata directly. It will look less traditional but the ricotta filling tastes the same.

How do you keep the cassata from turning watery?

Drain the ricotta well for at least two hours in a sieve before making the filling. Ricotta that's too wet makes a runny filling and keeps the cassata from holding its shape when unmolded.

Can you make cassata for more than 6 people?

Yes, use a larger mold and increase the quantities proportionally, keeping the same ratio of filling to sponge. Allow a bit more time for layering.

Do you need a special mold for cassata?

A classic charlotte mold with slightly flared sides works perfectly for the traditional shape. A deep round cake pan works fine too if that's what you have.

Can a Sicilian cassata be made ahead?

Yes, it's even recommended. The recipe needs 1 h 15 of work in total, split up like this, the day before, 4 steps, the same day, 1 step, before the guests arrive, 1 step.

How long does it take to make a Sicilian cassata?

Allow 6 h in total, including resting and cooking time, of which 1 h 15 is actual work. The recipe is rated "medium".

How many calories are in a Sicilian cassata?

About 560 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Sicilian cassata cost?

About €3.50 per person, that's €21.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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